top of page

Mexican Salad with Pomegranate Lime Dressing


Serves 4


This salad is light and fresh.  It is perfect to go with tacos or enchiladas. If you can not find pomegranate seeds, simply leave them out or add blueberries.

2 Tablespoons fresh lime juice

2 Tablespoons cranberry-pomegranate juice

1 teaspoon honey

¾ teaspoon salt

1 small garlic clove, minced

2 Tablespoons extra virgin olive oil

4 cups spinach leaves

¾ cup cooked quinoa

1 ½ cups julienne-cut peeled jicama

½ cup vertically sliced red onion

½ cup diced peeled avocado

2 Tablespoons chopped fresh cilantro

¼ cup fresh pomegranate seeds

4 Tablespoons pine nuts, toasted





Combine first 5 ingredients in a large bowl.

Add olive oil and stir with a whisk.



Toss spinach and next 5 ingredients gently.

Divide salad among 4 salad plates.

Top each with 1 Tablespoon seeds and 1 Tablespoon pine nuts.

Drizzle with dressing.

Serve immediately.

bottom of page