Pomegranate avocado salad

1. Thinly slice the shallot into half rings. Arrange the salad leaves and the shallot on a plate.
2. Cut off the top of the pomegranate. Cut through the skin over the segments. Break open the fruit. Remove the seeds from the fruit and scatter over the salad.
3. Slice the avocado all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh out of the skin and cut into slices. Divide the avocado over the salad. Drizzle with the dressing and scatter over the sunflower seeds.

Tip: Make a quick vinaigrette by mixing 3 tbsp extra virgin olive oil with 1 teaspoon of fine mustard. Add 1 teaspoon of red wine vinegar. Season with salt and pepper and add some honey or pomegranate molasses.

Enjoy!