Pomegranate ambrosia salad
Indulge in the delightful flavors of pomegranate ambrosia salad, a refreshing blend of sweetness and tartness with a touch of culinary elegance.
Ingredients:
- 1/2 cup pecans
- 1/3 cup sour cream
- 2 tablespoons heavy cream
- 1/2 teaspoon freshly grated lemon zest plus 1 tablespoon lemon juice
- Pinch ground ancho chile powder
- Kosher salt
- 2 1/2 cups chopped fresh pineapple
- Two 11-ounce cans mandarin oranges, drained and rinsed
- 3/4 cup pomegranate seeds
- 2/3 cup mini marshmallows
- 1/2 cup unsweetened flaked coconut
Instructions:
- Heat up the oven to 180 °C.
- Arrange the pecans on a baking tray and bake until slightly browned, which takes approximately 7 minutes. Let them cool down completely, then coarsely chop them.
- Combine the sour cream, heavy cream, lemon zest, lemon juice, ancho powder, and 1/4 teaspoon of salt in a big bowl. Then, add the pineapple, oranges, pomegranate, marshmallows, coconut, and chopped pecans. Mix everything together well. You can either serve it right away or keep it in the fridge until you are ready to serve.
Summary:
- Calories: 1489 kcal
- Fat: 79 g
- Protein: 19 g
- Carbs: 206 g
- Potassium: 2271 mg
- Magnesium: 224 mg