• 2-3 cherry tomatoes, cut into two pieces
• 1 package of mesclun
• 1 avocado
• 1 red onion, thinly sliced
• 1 cup sour pomegranate (can be dispensed)
• 4 tablespoons “Juicy Olive Squeezed” Organic Early Harvest Extra Virgin Olive Oil
• 2 tablespoons vinegar
• 1 spoon pomegranate molasses.
• Salt, black pepper and sumac

Preparation

• Wash the mesclun well, chop it and put it in colander until it gets rid of the extra water.
• Bring a bowl and place shredded tomatoes, onions and mix them together, then add the mesclun and sliced avocado.

• Now, mix olive oil, lemon juice, vinegar, pomegranate molasses, black pepper, and salt, and mix them well until you get a homogenous mixture. Pour over vegetables and mix them together and decorate the dish with pomegranate seeds.

Enjoy with a warm Brötchen!