Summer Salad Ideas with Pomegranate Power: Tiny Seeds, Big Benefits

Diet:

• Whole Food Plant-Based (WFPB)
• Vegan
• Gluten-Free
• Oil-Free
• Dairy-Free
• Paleo-Friendly
• Low-Sodium
• Mediterranean-Friendly

Time-Saving Tips:

• Buy pre-seeded pomegranate arils to save prep time.
• Use a fork or potato masher to quickly mash avocado.
• Prep the base up to a day ahead, then stir in arils right before serving.
• Double batch and store in small containers for lunch prep.

Notes:

• Best enjoyed fresh, but can be stored with plastic wrap pressed against the surface for up to 24 hours.
• Add a dash of smoked paprika or jalapeño for a spicy variation.
• Try it as a spread in wraps or on roasted sweet potato rounds.

 Grocery List

• 1 small pomegranate (or ½ cup arils)
• 1 fresh mango
• 1 cup pineapple (fresh or pre-diced)
• 1 red bell pepper
• 1 jalapeño (optional)
• 1 lime
• 1 bunch fresh cilantro
• Sea salt

 Notes

• This salsa is naturally sweet with a little zing from lime and optional jalapeño.
• It pairs beautifully with grilled veggies, lettuce cups, or as a colorful topper for tacos or salads.
• Make it ahead and let it chill—flavors intensify after a few hours!

 Time-Saving Tips

• Use pre-seeded pomegranate arils from the refrigerated produce section.
• Look for pre-diced mango and pineapple at your grocery store for quicker prep.
• A mini food chopper makes fast work of the jalapeño, bell pepper, and cilantro.

 From Carlisa

Notes

• This refreshing salad is perfect for hot summer days. It’s hydrating, crunchy, and slightly sweet with a citrusy kick.
• Pomegranate arils add antioxidants, while cucumbers are great for skin and hydration.
• Fresh mint brings brightness and a cooling effect—ideal for BBQs, potlucks, or as a light side dish.
• It fits Whole Foods, oil-free, gluten-free, vegan, and low-calorie lifestyles.

Time-Saving Tips

• Pre-sliced veggies: Use a mandoline slicer to thinly slice the cucumber and red onion in seconds.
• Pre-purchased arils: Buy pomegranate arils ready-to-go instead of seeding a whole one.
• Prep ahead: Make the salad the night before and chill—flavors deepen by the next day.
• Mint shortcut: Use kitchen shears to snip mint directly into the bowl instead of chopping.

Grocery List

• 1 large cucumber
• 1 small red onion
• 1 container (at least ½ cup) pomegranate arils
• 1 small bunch fresh mint
• 1 fresh lime
• Sea salt (or Himalayan pink salt)

 A Note from Carlisa

Don’t forget to download your FREE Radiance From Within eBook for more recipes (over 100) like this—crafted to support your wellness journey with joy, ease, and real ingredients.

Quick Balsamic Glaze 

• 1 cup balsamic vinegar
• 1 tablespoon maple syrup (optional, for added sweetness)

1. Pour balsamic vinegar into a small saucepan.
2. Bring to a gentle boil, then reduce heat and simmer for 12–15 minutes until thickened and reduced by half.
3. Stir in maple syrup if desired. Let cool—it will thicken more as it cools.

 Lemon Vinaigrette 

• ¼ cup fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup or date syrup
• 1 tablespoon water
• Pinch of garlic powder
• Salt and pepper to taste

1. Whisk all ingredients in a bowl or shake in a jar until well combined.
2. Taste and adjust seasoning or sweetness as needed.

 

 Notes

• This salad balances sweet, tart, and peppery flavors with a satisfying crunch.
• Great as a light lunch, starter, or colorful side for summer gatherings.
• Optional vegan feta adds a creamy contrast, but it’s just as delicious without it.

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 Time-Saving Tips

• Use pre-washed arugula to skip rinsing and drying.
• Buy pre-cubed watermelon and pomegranate arils in containers to cut prep time.
• Mix the dressing ahead and store it in a jar for quick drizzling all week.

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 Grocery List

• 2 cups baby arugula
• 1 cup cubed seedless watermelon
• ½ cup pomegranate arils
• 2 tbsp chopped walnuts or pistachios
• Optional: dairy free feta crumbles
• Balsamic glaze or lemon vinaigrette

This salad is a refreshing, vibrant way to nourish your body with real ingredients. It’s fast, flavorful, and beautiful on any plate.

 Download your free “Radiance From Within” ebook at CarlisaKrenek.com for more glow-boosting recipes that keep you energized and satisfied all season long!

Notes:

• This quinoa pomegranate salad is a vibrant, nutrient-packed bowl that combines sweet, crunchy, and creamy textures in every bite.
• Pomegranate adds antioxidants and a juicy pop, while the avocado and pumpkin seeds provide healthy fats.
• Great as a side dish, light lunch, or post-workout meal.
• Naturally gluten-free, dairy-free, and plant-forward.

TIME-SAVING TIPS

• Use store-bought pre-cooked quinoa or cook in bulk and freeze in 1-cup portions.
• Buy pre-shredded carrots and pre-pitted pomegranate arils in the produce section.
• Chop all veggies at once and store in containers for quick assembly through the week.
• Make dressings in advance and keep in a mason jar for up to 5 days.

GROCERY LIST

• 1 avocado
• 1 small cucumber
• 1 bunch fresh parsley
• 1 carrot (or bag of shredded carrots)
• 1 cup pomegranate arils (fresh or refrigerated)

• 1 cup cooked quinoa (or ½ cup dry quinoa)
• 1 tbsp pumpkin seeds
• Tahini (for dressing)
• Olive oil (optional for vinaigrette)
• Balsamic vinegar
• Lemon
• Garlic (optional for dressing)
• Maple syrup (optional for vinaigrette)
• Salt, black pepper

 LEMON-TAHINI DRESSING

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup (optional)
• 1 small garlic clove, minced (optional)
• 1–2 tbsp warm water (to thin)
• Pinch of salt

 SIMPLE BALSAMIC VINAIGRETTE

• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup (optional)
• Pinch of salt & black pepper
• 2 tbsp water (or olive oil if preferred)

 Download your free “Radiance From Within” ebook at CarlisaKrenek.com for more glow-boosting recipes that keep you energized and satisfied all season long!