Avocado, Naartjie and Pomegranate Salad

Eat seasonally with this fresh, tasty salad with avocado, naartjies. pomegranate and sesame seeds for crunch.




  • Vegetarian
  • Light Meal
  • Salads




To toast sesame seeds, add the seeds to a hot pan - no oil needed. Keep the seeds moving. Once they turn a golden colour, remove immediately. Toasting brings out the natural flavour and nuttiness.


For the Salad

    3 avocados, quartered
    3 naartjies
    1 red onion
    125ml (1/2 cup) pomegranate rubies
    60g baby salad leaves, washed
    2 spring onions, thinly sliced
    30ml (2 Tbsp) sesame seeds, toasted

For the Dressing

    30ml (2 Tbsp) honey
    125ml (1/2 cup) freshly-squeezed naartjie juice
    30ml (2 Tbsp) white wine vinegar
    60ml (1/4 cup) olive oil


For the Salad

    Slice the avocados, some in halves and some in quarters, for variety.
    Peel the naartjies by cutting off the skin, then cut naartjie into round slices.
    Peel the red onion, cut in half and slice thinly.

For the Dressing

    In a mixing bowl, add the honey, naartjie juice and white wine vinegar.
    Start whisking while slowly adding the olive oil.
    Set aside until needed.

To Assemble

    Arrange the baby salad leaves, naartjies, avos, red onion and pomegranate rubies on your serving platter.
    Drizzle with the naartjie dressing.
    Garnish with spring onions and sesame seeds.

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