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Mesclun Salad with Avocado, Jicama, and Pomegranate Dressing
Ingredients Procedure

1 small bag mesclun greens
1 yellow onion (ends & skin removed, cut into ½ inch slices)
1 jalapeno pepper
2 garlic cloves, peeled
1 cup olive oil
1 Tbs. olive oil
½ cup pomegranate juice
½ cup lime juice
1 Tbs. cilantro, chopped
2 avocados, sliced
1 medium jicama (peeled and cut into matchsticks)
Salt & pepper
Spiced pepitas (recipe follows)

Sliced Pepitas

2 cups pepitas ( pumpkin seeds)
1 1/2 tsp. lime juice
1 tsp. olive oil
½ tsp. smoked paprika
½ tsp. salt
Pinch cayenne pepper

Preheat oven to 350 degrees. Heat Olive oil in a large ovenproof sauté pan over medium heat. Add onion slices and let brown. Turn onions over and add garlic and jalapeno to pan. Cook another 2 minutes. Place pan in oven and cook until deep golden brown, about 8-10 minutes. Remove from pan and let cool. Chop onion and garlic and place in a mixing bowl. Cut jalapeno in half, remove seeds and chop the jalapeno. Add a small amount to bowl (you can always add more if you like). Add both juices to the bowl. Slowly whisk in the olive oil. Add cilantro and season with salt & pepper. In a large bowl add mesclun, avocados, and jicama. Lightly coat with dressing. Divide onto plates. Sprinkle with sliced pepitas.

Preheat oven to 350 degrees.Toss all ingredients together. Spread out on a sheet pan. Roast until golden brown, about 5-7 minutes.

Serves 4-5 4-6
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