My search for interesting salads makes me adventurous, and often gives surprising results. The Avocado fenugreek leaves salad with feta cheese and a pomegranate honey lemon dressing, was actually discovered accidentally. It all started when I had to use methi/ fenugreek leaves in the weekly Monday post (more about that, below). I also had to make my salad for lunch.
Looking around for ingredients, I saw that the avocado I had kept for ripening had turned a pretty red. When sliced it tasted surprisingly perfect. Very often they don’t ripen but turn a dull brown or black and rot away, going straight from unripe to overripe. This time I was lucky and so, added them to the salad.
The methi leaves were washed and dried in the salad spinner. Fresh feta cheese and pomegranate arils, a handful of roasted peanuts, and the salad was ready. All I had done was use whatever ingredients I had on hand!
A sweet dressing for the Avocado Fenugreek Leaves Salad
Next I had to think of the appropriate dressing for the salad. My first inclination was my strawberry dressing, which is both sweet and tart. Then my eyes fell on the pomegranate juice, left over after I removed the arils for the salad.
I could have used juice from a carton, but I had the one tablespoon I needed, right there. A large dose of honey, some fresh squeezed lemon juice, olive oil, and there, the pomegranate dressing was ready.
The theme for the 177th Foodie Monday Blog Hop is ‘Magic of Fresh Methi Leaves’. I often have a salad with bread or soup for lunch. Instead of using the methi leaves in an Indian recipe, therefore, I decided to make a salad. I like the taste of bitter greens such as arugula or chicory in salads, and thought the raw methi leaves couldn’t be far different.
Happily, the creamy avocado and the sweet pomegranate dressing with honey and lime juice, completely disguised the bitter taste of the fenugreek leaves.
The avocado fenugreek leaves Salad tasted really good, what with the feta cheese, the just ripe enough avocado, the methi leaves and the pomegranate. The pomegranate honey dressing was delicious and took minutes to make. Roasted peanuts gave a crunch to the salad.
Adding a little cooked couscous or brown rice or dalia would make this a complete meal, though I found it filling enough because of the avocado.
Ideally, you should make this avocado fenugreek leaves salad just before meal time. It is very quickly put together if you have all the ingredients ready. Slice the avocado only when you are preparing the salad, and even then, drizzle lemon juice on it to prevent discolouration.
This post has been sent to the event 177th Foodie Monday Blog Hop, with the theme ‘Magic of Fresh Methi Leaves’. The theme was suggested by Sasmita. Sasmita blogs at First Timer Cook. Do visit her blog with its variety of innovative recipes, from healthy to vegan to nourishing grain based recipes.
For other ideas for Salad Dressings:
Avocado Fenugreek Leaves Salad with Pomegranate Dressing
For the Avocado Fenugreek Leaves Salad
- 1 cup methi/ fenugreek Leaves - washed and dried, stalks removed
- 1 cup lettuce shredded - optional
- 1 tablespoon lemon juice
- 2 tablespoons Pomegranate arils
- 1/2 cup feta cheese
- 1 avocado - just ripe
- 1/2 cup roasted peanuts
- 1/3 portion pomegranate honey dressing - 1/3 of the dressing as made below
For the Pomegranate Honey Dressing
- 1 tablespoon pomegranate juice
- 2 tablespoons honey - or syrup
- 1 tablespoon lemon juice - freshly squeezed
- lemon zest - from one small lemon
- 1 tablespoon olive oil
- 1/8 teaspoon salt - or to taste
- 1/2 teaspoon pepper - freshly ground black pepper
To make the Pomegranate Honey Dressing
- Make the salad just before you need to serve it, so it stays fresh. Squeeze lemons so you get two tablespoons of the juice. Set aside one tablespoon for the avocado Extract arils from the pomegranate, and if there is any juice, collect it in a small bowl. Set the arils aside for the salad.
- Pour the pomegranate juice (either fresh as above, or bottled/ from a carton) into a small bottle with a tight fitting lid. Add lemon juice and honey. Salt and pepper and lemon zest. Close the lid and shake the bottle.
- Add olive oil. Again close the lid and shake the bottle till the oil and the juices emulsify. Taste and add more lemon juice or pomegranate juice or honey as required. I found this combination perfect for the salad.
To make the Avocado Fenugreek Leaves Salad
- Wash the methi / fenugreek leaves, after having removed and discarded the stalks. Dry the leaves in a salad spinner of with a kitchen towel. Wash and dry the lettuce leaves. These are optional but add to the flavour of the salad and reduce the bitterness of the methi leaves Slice the feta cheese Lastly cut and scoop out the avocado, slice it and pour a little lemon juice over it to help it remain fresh and not discoloured.
- In a salad bowl, place most of the methi leaves, the lettuce leaves. Add avocado and feta. Sprinkle the pomegranate arils. Add the roasted peanuts. Scatter the remaining fenugreek leaves. Add a little salt (the dressing already has salt, remember)
- Drizzle the dressing (1/3 of the total dressing prepared) onto the salad. Mix, and dig in! Add 1/4 cup of cooked couscous, or brown rice or dalia to make the salad more robust.