For the dressing (yields about 1/2 cup):

  • 1 clove garlic
  • 1/4 cup J. Olive Co. Garlic olive oil
  • 3 Tbsp J. Olive Co. Pomegranate balsamic
  • 1 Tbsp honey
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly ground black pepper

For the salad:

  • 5 oz arugula (about loosely packed cups)
  • ripe avocados
  • mini cucumbers
  • 1/2 cup pomegranate arils
  • 2 oz feta cheese, crumbled (about 1/2 cup)
  • 2 Tbsp slivered almonds


Make the vinaigrette:

  1. Grate or mince 1 garlic clove and place in a small bowl. Add 1/4 cup olive oil, 3 Tbsp balsamic, 1 Tbsp honey, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Whisk to combine.

Make the salad:

  1. Place 5 oz arugula in a large bowl. Pit, peel and cut 2 ripe avocados into 1/4-inch thick slices. Cut 2 mini cucumbers in half lengthwise, then slice crosswise into 1/2-inch thick pieces.
  2. Arrange the avocado and cucumber slices on the arugula. Top with 1/2 cup pomegranate arils, crumble 2 ounces feta cheese on top (about 1/2 cup), and sprinkle with 2 tablespoons slivered almonds. Serve with the vinaigrette.

Original recipe and image found at Kitchn