Anita’s Arugula Shrimp-Avocado Salad with Pomegranate Dressing
This peppery, creamy and delightful salad with grilled shrimp topped with bright jewels of pomegranate is perfect for a complete very satisfying meal with tangy flavors!
Enjoy and Spread the LOVE!
Ingredients
For the Salad
16 ounces of baby arugula, pre-washed and drained
1 ripe avocado
6 jumbo shrimps, cleaned and deveined with tail on
salt, pepper TT, (to taste)
1/4 cup of pomegranate seeds
1 teaspoon of olive oil
For the Dressing
1 ripe avocado, smashed
1 avocado, sliced
1 Tablespoon of Pomegranate molasse
1/3 cup of Olive Oil
1 teaspoon honey mustard
lemon juice of 1 lemon
zest of 1 lemon
Preparation
- At medium-high heat grill the shrimps tossed in the olive oil, turning after 1 minute on each side or until they’ve turned pink. You can also cook them over the stove in a skillet at medium-high heat with olive oil.
- In a medium bowl mix together all the dressing ingredients. Incorporate baby arugula and toss all together. Season with salt and pepper.
- Divide into two plates and arrange shrimps over the top with avocado slices. Enjoy and share THE LOVE!
