Leafy Salad in Pomegranate Dressing

Ingredients 

• 1 medium cucumber, peeled
• 1/2 medium apple
• 1 medium orange, peeled and separated into segments
• 1 cup watermelon cubes
• A few iceberg lettuce leaves
• A few lollo rosso lettuce leaves
• A few rocket lettuce leaves
• A few tender spinach leaves
• 1/4 cup fresh pomegranate pearls
• 2 tablespoons blueberries

Dressing

• 1/2 cup pomegranate juice
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon freshly crushed black peppercorns 
• 1/2 lemon, juice extracted
• A little micro greens

Method

1. Cut cucumber into medium sized cubes and put into a bowl. Halve the apple, core, cut one half into medium sized cubes and add to the same bowl.
2. Add orange segments and watermelon cubes.
3. Tear iceberg, lollo rosso and rocket leaves and add. Tear spinach leaves and add.
4. Add fresh pomegranate pearls and blueberries.
5. To make the dressing mix pomegranate juice, extra virgin olive oil and crushed black peppercorns in a small bowl. Squeeze juice of ½ lemon into the bowl and mix.
6. Add a little micro greens to the bowl. Pour the dressing over the vegetables and fruits and toss well.
7. Put salad on a serving plate and serve immediately.