Ingredients:

  • 1 cup (150g) pomegranate seeds (arils)
  • 1/3 cup (45g) roasted unsalted pistachios, roughly chopped
  • 1/4 cup (40g) red onion, finely minced
  • 1/4 cup (10g) fresh cilantro, finely chopped
  • 1 tbsp (5g) jalapeño, seeded and minced
  • 2 tbsp (30ml) freshly squeezed lime juice
  • 1 tsp (5ml) pure maple syrup
  • 1/4 tsp (1.5g) sea salt
  • 1 tbsp (15ml) extra virgin olive oil

Instructions:

  1. Score the skin of the pomegranate in a shallow cross and pull the fruit apart into sections. Submerge the sections in a bowl of cool water and massage the seeds loose. Drain the seeds using a colander.
  2. Finely mince the red onion and jalapeño until uniform in size. Rough-chop the pistachios to create a variety of textures.
  3. In a large mixing bowl, whisk together the lime juice, maple syrup, olive oil, and salt until the dressing is emulsified.
  4. Fold in the pomegranate seeds, pistachios, onion, jalapeño, and cilantro. Toss gently with a silicone spatula to avoid bruising the seeds.