a friend brought a great salad for thanksgiving dinner and i tried to imitate it. i would rather use a sweet pomegranate for this salad and garnish it with some fresh lime.
- one red belgian endive
- one green belgian endive
- one avocado
- one sweet pomegranate
- one tea spoon garden angelica (gol par)
slice avocado in small pieces and garnish it with lime and olive oil. assemble the red endive leaves in the green ones, fill them with avocado pieces and pomegranate seeds. garnish the salad with garden angelica. garden angelica is the spice persians use on pomegranate. it adds a bitter touch to the sweet or sour pomegranate seeds. nousheh jahn!