A Word From The Cook

“Looking for a festive salad? This avocado salad recipe is a must try. It's a beautiful antioxidant salad too, with spinach, pomegranate seeds, avocados and almonds.”


Prep Time:

10 Minutes


6-8 People


  • 6-8 Cups of fresh rinsed baby spinach
  • 1/2 Cup Pomegranate seeds
  • 1 Fresh avocado, peeled and sliced
  • 1/2 Cup blanched almond slices or pepitas
  • 1/8 Cup Extra Virgin Olive Oil
  • Several splashes of high quality balsamic vinegar
  • 2 Teaspoons Herbes de Provence
  • Salt and Pepper to taste
  • Optional: sprinkle top with goat or blue cheese
  1. Step 1 – Rinse and Slice 
    1. Rinse and dry spinach.
    2. Slice avocado.
    3. Technique for removing pomegranate seeds quickly and easily:
    4. 1) Cut pomegranate down the middle.
    5. 2) Soak pomegranate in cold water for 5-10 minutes.
    6. 3) Pull rind away from seed pockets and let seeds fall to bottom of bowl.
    7. 4) Continue removing rind and pulp.
    8. 5) Drain water from seeds using a strainer.
  2. Step 2 – Combine Ingredients
    1. In a medium to large mixing bowl combine ingredients and keep cool until ready to serve.
  3. Step 3 – Dress, Toss and Season
    1. Toss salad with oil and vinegar, herbs, salt and pepper to taste.
    2. Enjoy!