Pomegranate-Avocado Salad
Full confession: Sometimes, I hide packages of pomegranate arils (seed casings) from my two-year-old son and babysitter. I’m a generous mom, I really am. But, my son and I both have an insatiable yen for these jewel-like treats — and I have to feed my addiction. At least, it’s a healthy one — unlike some of the other foods I crave (pizza, banana pancakes), the arils are loaded with antioxidants, vitamin C, and potassium.
For those of you who are unfamiliar with pomegranates, the fruits (berries) contain white pulp membranes and seeds. Each seed is encased in a juicy, tart-sweet fruit-like substance. Although you can remove the seeds from the fruits yourself, it can be a bit time-consuming. Plus, it’s almost impossible to yield membrane-free arils. (To see what I’m talking about, slice a pomegranate in half horizontally. Then, place the halves in a large bowl of water. With your hands, scoop out the seeds. Pieces of the white membrane should float to the top of the water. Discard the membrane and peel any remaining membrane off of each aril.) Now, I bet you understand why I was so excited to discover packages of pristine membrane-free arils at my local Whole Foods Market and Balducci’s.
So, how do I get my fix? My son takes his arils plain or topped with yogurt and granola. I sprinkle them on salads, like the one above. So simple, it features a gorgeous contrast of colors and balances the richness of avocado with the sweet-tartness of pomegranate and orange. I also add the arils to saffron rice pilafs, lamb burgers, cucumber-yogurt sauces (such as the Indian raita and the Greek tzatziki), fruit plates (especially those with pineapple), and cocktails. Try combining sparkling wine with a squeeze of lime, grenadine (which was originally made from pomegranate juice and sugar), and a bit of pomegranate juice. Then float some arils on top. Divine.
