• Mixed greens (Ensure you have some colour and a variety of baby leaves)
  • 1/2 pomegranate
  • 1 radish
  • Rocket (arugula) sprouts

Dressing ingredients

  • Extra virgin olive oil
  • Salt
  • Sichuan (Szechuan) pepper

Author of this recipe

Tía Lou de El Huerto de Tia Lou

Tía Lou de El Huerto de Tia Lou

Food blogger / food writer

Salads? I go crazy for them all! Fresh or warm, simple or sophisticated. As a #salading addict, I am passionate about everything that has to do with the kitchen, with the field and with the sea.... Read more

Christmas is a time for parties, meetings and get togethers, with friends here, family there, work colleagues tra-la-la... it is usually also a time that we tend to over indulge a bit, which is fun sometimes too ;) But yes, we must try and compensate where we can. So for the celebrations I suggest that you remember some good #salading, like this refreshing Christmas salad that I propose today. It is super simple and very decorative. It can be prepared in a jiffy and I guarantee it will fill your table with colour and freshness. Mixed greens, radishes and pomegranate - an ideal way to beat the caloric excesses and maintain our healthy habits during Christmas consumption. Surely with such a delicious entrée (appetizer), everyone who sits at our table will love this salad.

With this recipe I want to wish you health and all the happiness in the world, not only for the holidays but also after Christmas ;)

Total votes: 721


  1. Deseed the pomegranate. A trick that I like to use is to hit the pomegranate with a wooden spoon before cutting. This will make it much easier to get the seeds out.
  2. Wash the radishes well. Although it is not necessary to peel them, you can use a peeler to slice them very thinly as if they were pappardelle. We'll leave them in water until ready to plate.
  3. Just before serving, drain the water from radishes and place them in the centre of the plate. Surround them with the mixed greens and top with the pomegranate seeds and a few rocket sprouts for garnish.
  4. Dress with EVOO, salt and a little freshly ground Sichuan pepper.

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