Mediterranean Salad
This is a pleasant change from the traditional Greek salad. The mix of fresh pomegranate seeds with the olives are to die for!!! Add a few tablespoons of cooked quinoa to the dish and make it a beautiful light summer supper, or serve it up with a little grilled protein (shrimps with garlic, lemon and mint spring to mind!!!)
Ingredients
1 punnet of baby tomatoes halved
3 tbsp of pitted olives
2 tbsp of pomegranate seeds
1/8th red onion chopped
2 tbsp of soft fetta cheese
8 fresh mint leaves finely chopped
2 tbsp of chopped roasted pistachio nuts
Dressing
4 tbsp of avocado oil (you can use olive oil if you don’t have avocado)
2 tbsp of fig vinegar
1 tbsp pomegrante paste (I did warn you this ingredient was going to get more of a showing!!)
Directions
1. Add all the salad ingredients together onto a serving plate ( you may want to artfully position a few items!!)
2. Mix all the ingredients for the dressing in a jar.
3.When ready to serve, shake the dressing and serve a few tablespoon over the salad.
Relax and imagine you are dining next to the Aegean Sea!!!!!!
