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: 1 person
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.