Aphrodisiac Salad with Pomegranate

Aphrodisiac Salad with pomegranate, garlic, watermelon, chilis, cacao nibs, almonds that improve romance, libido, and energy level. Make your loved one fall for this romantic salad by choosing natural aphrodisiacs to improve good feelings or more…The recipe includes rockets, pomegranate, garlic, watermelon, chilis, cacao nibs, almonds. All ingredients improve the libido and energy level.

Chief Desirist Dr Hanna

Aphrodisiac Salad with Pomegranate

Make your loved one fall for this romantic salad by choosing natural aphrodisiacs to improve good feelings or more…The recipe includes rockets, pomegranate, garlic, watermelon, chilis, cacao nibs, almonds. All ingredients improve the libido and energy level.

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Cook Time 15 minutes mins

Total Time 15 minutes mins

Servings: 3

Course: Mains, Salad

Cuisine: American

Calories: 242

Ingredients Equipment Method Notes

Ingredients

  

Pomegranate Dressing

• 1  cup pomegranate juice
• ½ - 1 tsp honey
• Optional: ¼ tsp chili
• ½ tsp garlic minced
• 1 - 2 TBSP lemon juice
• 1 tsp Dijon mustard
• ¼ tsp ground pepper
• ½ tsp thyme
• 2 TBSP olive oil

Salad:

• 2 cups rockets romaine or bibb lettuce, hand-torn
• ½ cup Persian or English cucumber halved and sliced ¼ "
• 1 TBSP chives or green onions chopped
• 1 hardboiled egg sliced into 4 lengthwise
• ¼ cup Feta cheese crumbled
• 1 cup diced watermelon
• 1 TBSP cacao nibs
• Optional: 2 TBSP slivered almonds
• Optional: Pomegranate seeds for color

Equipment

• Medium saucepan
• Garlic press
• pepper grinder

Method

 

1. Start the pomegranate dressing. Reduce the pomegranate juice to a sauce: in a medium saucepan bring the pomegranate juice, honey, and optional chili to a boil, then reduce the heat to medium-low, and cook, stirring occasionally, 12 minutes until the liquid is reduced to ¼ cup. Set aside to cool.*
2. At the same time cook the egg in a cup water in a small pot for 12 minutes.
3. Continue making the dressing: in a small bowl combine minced garlic, lemon juice, mustard, ground pepper and thyme. Add the ¼ cup reduced pomegranate-honey sauce. Slowly stream in the oil, whisking constantly. Taste and add salt if necessary.
4. Toss the lettuce in the dressing and place in a serving bowl.
5. Arrange the cucumbers, chives, egg, feta, hardboiled egg, and melons on top. Sprinkle with cacao nibs before serving. Optional: top salad with slivered almonds and pomegranate seeds.

Notes

*If you end up with a thick caramel reduction of the pomegranate juice, don’t worry, just add 1-2 TBSP water, reheat, and mix constantly the juice.

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