Pomegranate and Orange Salad with Sliced Almonds
My dear friend M is beautiful, tall, sportive, passionate, thoughtful and a survivor — and she loves food. M’s weaknesses are baked goods, wine and Ryan Gosling. For several weeks of the year, M dreads meals because she is limited to a low-iodine diet. Her lips can’t touch warm biscuits, stinky cheese, crispy and tender Neapolitan pizza, fruity Malbec or fresh dungeness crab caught off the Oregon coast. As I’m probably sure you can imagine, it can become a bit restrictive. Fortunately, Ryan Gosling is not off limits.
Let me start off sharing my experience with pomegranates. When I first prepared pomegranates at home, I thought it was tedious because the seeds would get everywhere — including on my white t-shirt. Now that I prepare pomegranates in a large bowl of water, it feels kind of like a meditation. Om…. just remember to wear a dark colored shirt or apron. Om… Or pick them up at the store ready-to-eat. Om…
There are many low-iodine food resources online, and one of the most popular is the ThyaCA’s (Thyroid Cancer Survivors’ Association, Inc.) Cookbook. They’re a great resource and I encourage checking them out. Low-iodine diets restrict eaters from consuming seafood and sea products, iodized salt, egg yolks, dairy, soy products and prepared foods including baked goods and pizza because they may contain iodized salt and iodine. M has been referring to this cookbook for years and needs new recipes to keep meals from tasting and looking like food she’s had in the past. Although highly respected, how many times can you cook the same recipes from the same issue of Bon Appetit or Everyday Food?
There are several similarities between the paleo and low-iodine diets including restrictions to soy products, diary, dark leafy greens, cured meats and baked goods. After reviewing ThyaCA’s website and diet restrictions, I put together some dishes that use similar ingredients found in the ThyaCa’s Cookbook and delicious regardless of paleo or low-iodine diet limitations. That being said, if you’re on a low-iodine diet please consult with your doctor before following these recipes.
Dedicated to M –
Thank you for being the shoulder to cry on, sharing your always insightful advice and laughing so wholeheartedly that sometimes it comes out as a snort. I hope that your low-iodine diet blues will soon be a thing of the past.
Since M cannot live on Ryan Gosling alone, M’s Recipes series begins with Pomegranate Orange Salad with Sliced Almonds and The Tale of Two Pomegranate Dressings.
Crunchy, bright Pomegranate Orange Salad with Sliced Almonds tossed with Pomegranate-Pomegranate Dressing or Pomegranate Dressing
- 2 large navel oranges, sectioned
- 1/2 cup pomegranate seeds
- 2 Tbsp, plus 2 teaspoons Pomegranate-Pomegranate Dressing or Pomegranate Dressing, divided
- Sliced almonds
- 0.25 oz or half a bag of baby leaf lettuces or mixed greens
- In a mixing bowl toss 2 Tbsp Pomegranate-Pomegranate Dressing or Pomegranate Dressing with baby mixed greens until coated. Divide greens on 2 plates. In the same mixing bowl toss 2 teaspoons Pomegranate-Pomegranate Dressing or Pomegranate Dressing with orange sections and pomegranate seeds. Divide oranges and pomegranate seeds over greens. Top each salad with a small handful of sliced almonds.