By AbbeySharp Salad
January 30, 2017
This salad pairs the fresh flavours of avocado and pomegranate with a tangy honey vinaigrette. Add in some cooked green lentils for texture and you won't believe how easy this show-stopper is to make!
Abbey Sharp is a Media Registered Dietitian (RD), national TV spokesperson, YouTuber, food writer and blogger, recipe developer, and the founder of Abbey's Kitchen Inc. Abbey is a regular contributor to TV shows (like Marilyn Denis Show), print (Ricardo Magazine, Best Health Magazine) and online publications (Shape Magazine), her Youtube channel Abbey’s Kitchen and her acclaimed food blog. Abbey’s first Penguin published cookbook is due in stores Winter 2017.
3 Tbsp (45 mL) apple cider vinegar
1 Tbsp (15 mL) honey
1/4 cup (60 mL) olive oil
to taste, salt and pepper
8 cups (2 L) baby spinach
1 avocado, pitted and sliced
1 1/2 cups (375 mL) cooked green lentils
1/3 cup (75 mL) pomegranate gems