Avocado Pomegranate Pecan Salad
Avocado Pomegranate Pecan Salad – A light and refreshing salad loaded with avocado, pomegranates, bacon, pecans, and cheese. Slightly sweet, crunchy, and all-around delicious!
Who needs a boring main course salad when you can have avocadoes, pomegranates, bacon, and pecan for a delightful flavor explosion? It delivers a light and refreshing contrast to richer, heavier foods. And if you’re reading this around Thanksgiving or Christmas, it’s also great for shedding a few pounds.
This slightly sweet and crunchy salad incorporates my favorite ingredients: bacon, avocado, and pomegranate. I tasted pomegranates for the first time when I moved to Los Angeles. In Cameroon, other than tropical fruits like mango, pineapple, and papaya, I had never heard of this fruit. Now, it’s one of the reasons why I frequent my neighborhood farmers market. I love that it adds crunch to accent the sweetness of the Asian pears.
The Secret to a Refreshing Avocado, Pomegranate, Pecan Salad
As with any salad, fresh ingredients are essential. That’s another reason I love going to the local farmers’ market. Another secret is creating a variety of textures and flavors to play on your tastebuds.
Avocados are creamy, bacon is salty, pomegranates are tart, and the pecans add a nutty crunch. Add your favorite salad dressing for a satisfying, healthy lunch. But feel free to leave the bacon for a vegetarian version.
How to Make an Avocado Pomegranates Pecan Salad
- Wash the lettuce and cut it into bite-sized pieces. Add it to a large salad bowl.
- Peel the avocado and dice, then squeeze lemon juice over it so it doesn’t turn dark. Add it to the salad.
- Add the bacon bits, pomegranate seeds, diced Asian pear, chopped pecans, and grated cheese.
- Serve – Drizzle it with your favorite salad dressing. Enjoy!
More Incredibly Refreshing Salad Recipes to Try
By Imma
Avocado Pomegranate Pecan Salad
Ingredients
- ½-1 head romaine lettuce
- 1 large avocado
- ½ lemon, juiced
- 4 strips bacon, cooked and crumbled
- 1 large pomegranate (about ¾ cup seeds)
- 1 large Asian pear, diced
- ½ cup (65g) chopped pecans
- ¼ cup (25g) cheese (crumbled queso fresco, blue cheese, grated Parmesan, etc.)
- ¼-½ cup (60-120ml) salad dressing (my favorites are raspberry balsamic and ranch)
Instructions
- Wash and spin the romaine lettuce leaves, then cut them into bite-sized pieces. Add them to a large salad bowl.
- Peel the avocado and dice, then squeeze lemon juice over it so it doesn't turn dark. Add to the lettuce.
- Break the cooked bacon strips into bits.
- Break open the pomegranate with a knife, remove the seeds, and add them to the salad.
- Dice the Asian pear and add it. Add the chopped pecans and grated cheese.
- When ready to serve, drizzle it with your favorite salad dressing. Enjoy!
Tips & Notes:
- Have fresh ingredients on hand for the best salad.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
