Avocado, Pomegranate & Pine Nut Salad

The pomegranates were looking amazing at the farmers’ market this weekend again so I’m eating them as a snack, adding them to smoothies and to salads to add extra nutrients, taste and crunch! I always like to include a salad a day and it’s important to consume a wide variety of produce for nutrient variance, keeping it interesting and enjoying what’s in season. Pomegranates are high in vitamin C, vitamin K, fiber, polyphenols, such as ellagitannins and flavonoids and have been regarded for their strong free-radical scavenging abilities along with the reduction in many different types of inflammatory disease. They may offer benefits in the reduction on heart disease, cholesterol and blood pressure.



  • 1 pomegranate, deseeded (see below)
  • 1 large handful of spinach leaves
  • 1 large handful of arugula (rocket)
  • 1 cucumber, chopped
  • 2 tbsp pepitas
  • 2 tbsp pine nuts
  • 1 avocado, chopped


  • 1 tbsp caramelized balsamic vinegar
  • 2 tbsp olive oil
  • sea salt and pepper, to taste


  1. Prepare pomegranate by following this easy 3-step, no-mess process from the Pomegranate Council, to show you how to de-seed a pomegranate easily.
  2. Chop cucumber and avocado.
  3. Add all salad ingredients into large bowl.
  4. Mix dressing ingredients together in a small bowl.
  5. Toss salad ingredients with dressing to your liking, serve and enjoy!


Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Servings: 2


  • Pomegranate – goji berries, blackcurrants, blueberries, raspberries, strawberries
  • Spinach – kale, lettuce, swiss chard (silverbeet)
  • Arugula – kale, lettuce, swiss chard (silverbeet)
  • Lebanese cucumber – garden or white cucumber, celery
  • Peptitas – sunflower seeds
  • Pine nuts – macadamia, pecans
  • Olive oil – coconut oil, avocado, hemp oil

Calories: 470

Fat: 32g

Trans Fat: 4.5g

Cholesterol: 0mg

Sodium: 55mg

Carbohydrates: 45g

Fiber: 16g

Sugars: 25g

Protein: 11g