“From Good Food magazine’s Holiday Cookbook. This is an easy recipe for a Southwestern Thanksgiving menu. Fresh coriander is the same as fresh cilantro.”
READY IN:
20mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Whisk all dressing ingredients together in small bowl or shake in jar with tight fitting lid.
  2. Pare jicama or trim radishes; cut into 1x1/4-inch strips.
  3. Toss avocados with lime juice in bowl.
  4. Place spinach, avocadoes, onion, and jicama in salad bowl.
  5. Whisk salad dressing again and drizzle over salad, tossing gently to coat.
  6. Garnish with pomegranate seeds, if desired, and serve.

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