Avocado and Pomegranate Salad

This Avocado and Pomegranate Salad offers a vibrant blend of flavors and textures, combining creamy avocado with the sweet tartness of pomegranate seeds. Enhanced with Moroccan spices and a zesty dressing, it is a refreshing and nutritious dish packed with protein.

Ingredients

• Ripe avocados - 1 medium (about 150g)
• Pomegranate seeds - 100g
• Chickpeas (cooked) - 100g
• Red bell pepper - 1 medium (about 150g)
• Fresh cilantro - 2 tablespoons (chopped)
• Lemon juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Cumin powder - 1 teaspoon
• Paprika - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Dice the avocado into bite-sized pieces.
2. In a separate bowl, combine the cooked chickpeas, pomegranate seeds, and diced red bell pepper.
3. In a small bowl, whisk together the lemon juice, olive oil, cumin, paprika, salt, and black pepper to create the dressing.
4. Gently fold the diced avocado and chopped cilantro into the chickpea mixture.
5. Drizzle the dressing over the salad and toss lightly to combine all ingredients without mashing the avocado.
6. Serve immediately, garnished with extra pomegranate seeds and cilantro if desired.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.3 L

Health Benefits

• Rich in healthy fats from avocados, which support heart health.
• High in fiber from chickpeas and pomegranate, promoting digestive health.

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