Rainbow Summer Salad - Healthy Recipes by Lyndi Cohen

Ingredients

• 4 cups mixed leaves
• 1 large cucumber, chopped
• 1 punnet of yellow tomatoes, chopped
• 1 Carrot, grated or shredded (I buy this already done)
• 1/2 red onion, sliced
• 1 avocado, chopped
• 1/2 Pomegranate, seeds
• 1/2 cup extra virgin olive oil
• 1/4 cup white wine vinegar
• 1/4 cup balsamic vinegar
• 1 tsp heaped teaspoon Dijon mustard
• 1 tbsp pomegranate molasses (optional)