Bright and Zesty - Pomegranate Salad | The Little Shop of Olive Oils

Bright and Zesty - Pomegranate Salad

Ahhh...some clean eating.


  • 1/2 cantaloupe
  • 2 cups salad leaves (mixed)
  • 1 tablespoon Picholine extra-virgin olive oil (high in anti-oxidants)
  • Himalayan Sea salt (to taste)
  • Pepper (to taste
  • 1/4 cup Pomegranate seeds
  • 2 tablespoons Pomegranate Aged Balsamic Vinegar
  • parmesan cheese (Fresh)


  1. Peel and deseed the melon. Cut it into bite sized pieces
  2. Place the washed salad leaves in a bowl and dress them with the Extra Virgin Olive Oil, salt and pepper.
  3. Arrange the salad on 4 plates, arrange the melon on the salad.
  4. Sprinkle over the pomegranate seeds.
  5. Drizzle each plate with balsamic syrup and use a potato peeler to top each salad with a little Parmesan.

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