Avocado Pomegranate Pecan Salad

A light and refreshing salad loaded with avocado, pomegranates, bacon, pecans, and cheese. Slightly sweet, crunchy, and all-around delicious!

Course Appetizers

Cuisine American

Diet Gluten Free

Prep Time 15

Total Time 15

Servings

Calories 578kcal

Author Imma

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)

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!

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.