Pomegranate and Papaya Salad

Prep Time: 30 Min Servings: 8 servings Difficulty: easy


  • 3⁄4 Pomegranate
  • 11⁄4 Heads of curly endive, separated into leaves
  • 3/4 Medium papaya
  • 23⁄4 cup Baby lettuce leaves, or
  • other torn lettuce leaves
  • 11⁄2 tbsp Green part of green onions, thinly sliced
  • 11⁄4 Heads of curly endive, separated into leaves


  • 11⁄2 tbsp Lemon juice
  • 1 tsp White wine vinegar
  • 1 clove Garlic, finely chopped
  • 3⁄4 tsp Freshly grated ginger, or 1/8 tsp dry ginger
  • 3⁄4 tsp Sugar
  • 1/8 tsp Salt
  • 1/8 tsp Freshly ground black pepper
  • 2 tbsp Olive oil


  1. Separate seeds from skin and pulp of pomegranate (about 1⁄2 cup of seeds) Set seeds aside.
  2. Peel, seed and cut papaya into 1⁄2 inch cubes. Slice green onion.
  3. Mix lemon juice, vinegar, garlic, ginger root, sugar, salt, and pepper and then whisk in oil.
  4. On a large serving platter arrange endive leaves like spokes with tips pointing out.
  5. Toss papaya with 2 tsp dressing.
  6. Toss lettuce with remaining dressing, mound over endive leaves. Top with seasoned papaya. Sprinkle with pomegranate seeds, then green onion.



To separate seeds from pomegranate skin cut in half and hit gently cut side down into a bowl.

Nutritional information per serving: Protein 7.6g Total fat 3.6g Carbohydrates 8.4g Calories 64.9 Sodium 43.8mg Cholesterol 0mg

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