Arugula, Avocado, Papaya And Jicama Salad With Pomegranate Dressing And Tortilla Chip Croutons

Serves: 6

Destiney Bartoletti

1 January 1970

Based on User reviews:

52

Spice

46

Sweetness

48

Sourness

39

mins

Prep time (avg)

5.4

Difficulty

Ingredients:

1 cup

Pomegranate Molasses

3 tbsps

Lime Juice (freshly squeezed)

1 tbsp

Honey

1

Kosher Salt

1

Ground Black Pepper (freshly)

1 cup

Canola Oil

2

Avocados (ripe hass, pitted and diced)

1

Papaya (ripe, peeled, pitted and diced)

1

Jicama (peeled and cut into juilienne)

1

Tortilla Chip (baked, for topping)

Directions:

1

Whisk together the pomegranate molasses, lime juice, honey and lime zest in a small bowl and season with salt and pepper; slowly whisk in the oil until emulsified

2

Combine the arugula, avocados, papaya, jicama and some salt and pepper in a large bowl and toss to combine

3

Add the tortilla chips, and then pour some of the dressing around the sides of the bowl

4

Toss to combine, taste and add more dressing the same way if desired