2 avocados, ripe
1 pomegranate
4 oz grapes, black
1 lemon juice water
DRESSING
1 tsp sugar
4 tbsp white wine vinegar
2 tbsp corn oil
1 tbsp peanut oil
4 tbsp mint, fresh, chopped salt and pepper
Directions
Peel the avocados, remove the pits and slice into thick half rings.
Drop the rings into a bowl containing water and lemon juice- this
will prevent them from turning black. Cut the pomegranate in half and
crush it over a bowl and collect the seeds. Wash the grapes and mix
them with pomegranate seeds. Drain the avocado pieces and add them to
the fruit. To make dressing, put all ingredients into a glass jar,
screw the lid on firmly and shake vigorously for 2 minutes. Pour over
the avocado and fruit. Toss well before serving.
Servings: 4 servings
Avocado & Pomegranate Salad Recipe brought to you by Recipe Ideas
Categories: Fruit; Salad
The History of Recipes
Written recipes as an idea can be tracked way back into the distant past, in fact as far back into recorded history as early Egypt, and maybe further still. Interesting though that maybe, mostly, these early recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history are a few ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Progressing into Roman times 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes prepared by his fellow Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvre, main meal and dessert, something we still use today. Aspicius also describes how the chefs of Roman times used many aromatic flavors, including a few that will be familiar to modern chefs for example bay, rue and parsley. Later on, in the 15th century, the Crusaders brought back many new foods and herbs from middle-east cuisine, including parsley, basil and rosemary. The introduction of these new herbs and spices prompted an eruption in publications on food, most of which are kept safe in private cookery archives. When we get to the twentieth century, recipe books are starting to become popular mostly as a result of higher levels of literacy, more leisure time and a general increase in wealth. The TV revolution brought us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Avocado & Pomegranate Salad recipe.
