Mediterranean Salad

This is a pleasant change from the traditional Greek salad. The mix of fresh pomegranate seeds with the olives are to die for!!! Add a few tablespoons of cooked quinoa to the dish and make it a beautiful light summer supper!

1 punnet of baby tomatoes halved
3 tbsp of pitted olives
2 tbsp of pomegranate seeds
1/8th red onion chopped
2 tbsp of soft fetta cheese
8 fresh mint leaves finely chopped
2 tbsp of chopped roasted pistachio nuts
Dressing
4 tbsp of avocado oil (you can use olive oil if you don’t have avocado)
2 tbsp of fig vinegar
1 tbsp pomegranate paste

View the full recipe at Www.clairepreen.com →