Avocado, pomegranate and wild rocket salad from Winter Food by Jill Norman
The deep red pomegranate seeds give this salad a bright note on a wintry day and their sweet juiciness contrasts well with the peppery rocket, the smoothness of the avocado and the crunchy cucumber.
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Cooking tools:
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Whisk
- Serving bowl
Ingredients
- 3 tablespoons extra virgin olive oil or avocado oil
- 2 tablespoons sherry vinegar
- salt
- freshly ground black pepper
- 1 shallot, finely chopped
- ½ cucumber
- 1 pomegranate
- 1 large avocado
- squeeze of lemon juice
- 2–3 large handfuls wild rocket
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