Avocado Fenugreek Leaves Salad with Pomegranate Dressing
Easy to make Avocado Fenugreek leaves Salad/ methi leaves salad, with fresh Feta cheese and a Pomegranate Honey Dressing. The dressing adds flavour to the salad and takes away the bitterness of the methi greens.
Servings Prep Time
1person 15minutes
Servings Prep Time
1person 15minutes
Ingredients
For the Avocado Fenugreek Leaves Salad
For the Pomegranate Honey Dressing
Instructions
To make the Pomegranate Honey Dressing
  1. 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.
  2. 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.
  3. 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
  1. 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.
  2. 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)
  3. 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.