• 4servings
  • 25minutes
  • 292calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B6, C
MineralsSelenium, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 tablespoon(s) pomegranate juice

  2. 3 tablespoon(s) canola oil

  3. 2 teaspoon(s) Dijon mustard

  4. 1 small garlic clove , minced

  5. 25 teaspoon(s) salt

  6. Freshly ground pepper , to taste 2 large navel oranges

  7. 2 Belgian endives

  8. 1 cup(s) watercress

  9. 1 avocado

  10. 12 medium cooked shrimp , optional

  11. 1 cup(s) pomegranate seeds

Instructions Jump to Ingredients ↑

  1. To prepare dressing: Whisk dressing ingredients in a small bowl. You can cover and refrigerate the dressing for up to two days.

  2. To prepare salad: Peel oranges with a paring knife, removing the white pith. Quarter and slice the oranges. Wipe endives with a damp cloth (do not soak — they tend to absorb water); cut into 1/4-inch-thick slices. Wash and dry watercress. Peel and pit avocado; cut into thin slices lengthwise.

  3. To assemble salads: Alternate avocado slices and orange sections in a fan shape on each of 4 salad plates. Top with endive, watercress and shrimp, if using. Drizzle with dressing, sprinkle with pomegranate seeds and serve.


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