Avocado Salad With Pomegranate Drizzle - cooking recipe

Ingredients

1 cup pomegranate juice
2 teaspoons corn syrup
1/2 tablespoon white balsamic vinegar
1 teaspoon extra virgin olive oil
1/2 teaspoon salt, kosher
1/4 teaspoon red pepper flakes
1 cup arugula, baby, rinsed & dried
1 cup lettuce, baby, romaine, rinsed & dried
1/2 cup snow peas, small, rinsed & dried, cut in half
1/2 cup cucumber, peeled, coarsely chopped
2 pink grapefruit, small, cut into sections than halved
2 avocados, peeled and coarsely chopped
1/8 cup pomegranate seeds (garnish)

Preparation

To make the drizzle put the pomegranate juice in a small stainless steel saucepan over high heat.
Boil the juice until reduced to 1/3 cup (approximately 8 - 10 minutes).
Remove from heat and immediately stir in the corn syrup, balsamic vinegar, extra virgin olive oil, kosher salt and red pepper flakes and set a side to cool.
In a large bowl add the arugula, romaine lettuce, snow peas and cucumber.
Peel the grapefruit, cut into sections, than cut each section in half.
Next peel and slice the avocados and chop coarsely.
Add both the grapefruit and avocado pieces to the lettuce bowl and toss lightly.
When ready to serve, drizzle the vinagrette over the salad, toss lightly, sprinkle pomegranate seeds on top for garnish and enjoy.