Recipes / Salads

Mango Pomegranate Salad

02.27.13

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Oscars smascars. Who cares about the Oscars when I have more important news involving… Salad?

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Anyone who knows me, knows I’m not a huge salad person. As in I’d rather eat pizza or chicken or a hamburger or French fries or just about anything else. But lemme talk to you for a secondddd… this isn’t an ordinary salad. It probably shouldn’t be classified as a salad but in AshleyWorld it is. I love this salad more than I love Jennifer Lawrence… more than I love Jennifer Lawrence being so surprised she falls up stairs… more than I love this video of her speech after doing a shot or two.

Side note: can she just be my new best friend after that? I’m so happy she won Best Actress, she was so sweet and gracious and I think I have a crush on her.

But, oh right, back to mangos…. Yumm. I saw these mangos at whole foods the other day and HAD to buy them… I didn’t even know how to cut them, don’t worry I food a great explanation with pictures here.

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Then I realized I had pomegranates in my fridge and the idea just sparked.

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You only need a few items to make this salad: mangos, pomegranate, cilantro, cucumber, and lime. It’s super simple and totally worth it.

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I served mine as a side to spicy stuffed zucchini boats and an adventure with quinoa for Deb and Cameron on Sunday. As far as I’m concerned it was a hit. Cameron finished two plates, with more of everything!

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Mango Pomegranate Salad

Yields: 4 Servings Prep Time: 20 Minutes Cook Time: 2 Minutes

Ingredients

2 Mango
1 Pomegranate
1 Cucumber
Juice of 1/2 Lime
Fresh Cilantro (to taste)

Procedures

Cut the mangos into thin slices and set aside. De-seed the pomegranate into a bowl of water. Strain the pomegranate seeds and remove pith & membrane from the bowl. Peel and slice the cucumber. Chop a small handful of cilantro (more or less to taste).

Combine the mango, pomegranate seeds, cucumber, and cilantro in a large bowl. Squeeze the juice of half a lime into the bowl. Mix all ingredients together.

Serve immediately or refrigerate until served.

Nutritional Data

Serving Size: 3/4 Cup
Calories: 86 Carbohydrates: 22g Fat: 0g Protein: 1g Fiber: 2g Calcium 1g

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