Recipe: Pomegranate Pea Shoot Salad

Take advantage that pomegranates are in season to whip up this super easy, antioxidant rich, heart healthy salad! 

Did you know? Studies show pomegranate seeds improve blood flow, stop plaque formation, lower cholesterol, lower blood pressure and are a powerful antioxidant which counteract free radical damage!



Ingredients
1/2 cup Pomegranate seeds
1/2 cup Cilantro, chopped
1/2 Onion, sliced
1.5 Cups  Pea Shoots
3 Tbsp Feta, Crumbled OR Slivered Almonds ( 

Dressing
2 tbsp Apple Cider Vinegar
1 Tsp Aged Balsamic
2 Tbsp Olive Oil
Salt and pepper to taste.

Directions
Mix dressing ingredients together in a large bowl and add onions. Let sit 10 minutes. 
Seed the Pomegranate- see directions below.
Place all ingredients in the bowl.
Toss and serve!

Seeding a Pomegranate

1. Cut the crown (protruding blossom end) off the pomegranate, removing with it some of the pale-yellow pith. Take care not to pierce the seeds within.
2. Lightly score the skin in quarters from stem to crown end.
3. Immerse the scored fruit in a large bowl of cool water and soak for 5 minutes. Holding the fruit under water, break sections apart with your fingers, separating the seeds from membrane. The seeds will sink to the bottom of the bowl.
4. Discard skin and membranes. Drain the seeds and dry on paper towels.

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