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Enjoy the nutritious and flavorful combination of baby kale, arugula, pomegranate seeds, blackberries, papaya, avocado, and toasted pistachios in this refreshing pomegranate, blackberry, and papaya salad. Tossed with a zesty lime dressing and garnished with fresh mint, it’s a delightful dish that will leave you feeling energized and satisfied.
Type of Cuisine:
American
Prep Time: 15 Minutes.
Cook Time: 0 Minutes
How Many Servings?
2-3 Servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1.5 oz baby kale | |
| 1.5 oz arugula | |
| ½ pomegranate about 4 oz of seeds | |
| 2 oz blackberries (about 8) | |
| 8 oz chopped papaya (about ½ of a medium-sized or ¼ of a large papaya), seeds removed | |
| 1 avocado (cut into medium size pieces) | |
| 5 oz toasted pistachio (or your choice of nut) | |
| A few fresh mint leaves | |
| 1 lime | |
| 1 tablespoon extra-virgin olive oil | |
| Salt and pepper to taste |
Preparation
1
In a small bowl, combine the arugula and baby kale. Add a handful of fresh mint leaves to the mix. Season with a pinch of salt and pepper, drizzle with half of the olive oil, and squeeze half of the lime over the greens. Toss well to coat evenly
2
Arrange blackberries, avocado slices, chopped papaya, and pomegranate seeds over the bed of greens. Scatter the remaining mint leaves and toasted pistachios (or your preferred nuts) on top.
Finish with a light sprinkle of salt, the remaining lime juice, and a drizzle of the remaining olive oil. Serve fresh and enjoy!
Recipe Tips & Suggestions
Storage instructions:
If you have leftovers or want to prepare the salad in advance, you can easily store it in the refrigerator. Cover the salad with a tight-fitting lid or plastic wrap to keep it fresh. This way, you'll have a convenient and healthy option for a quick snack or meal later.
I recommend consuming the salad within two days of preparation to maintain the best quality. This timeframe helps to ensure that the greens and other ingredients remain crisp and flavorful. Leaving the salad in the refrigerator for an extended period may cause the leaves to wilt and compromise the overall texture and taste.
If you plan to enjoy the salad over multiple days, consider storing the dressing separately and adding it just before serving. This will help prevent the greens from becoming soggy and maintain their refreshing crunch.