To extract the juicy arils from a pomegranate, score an X on top and open like a flower. Gently remove arils in a bowl of cold water; any peel or pith will float to the top.
JICAMA-POMEGRANATE SALADCombine 3 cups julienne-cut peeled jicama (about 1 medium), ½ cup pomegranate arils, 1/3 cup vertically sliced red onion, and ¼ cup chopped fresh cilantro in a large bowl. Combine ¼ cup fresh lime juice, 2 tablespoons olive oil, 1 tablespoon agave nectar, ¼ teaspoon salt, and 1/8 teaspoon ground red pepper in a bowl, stirring with a whisk. Add juice mixture to jicama mixture; toss gently to coat.
SERVES 6 (serving size: 2/3 cup) CALORIES 144; FAT 4.7g (sat 0.7g); SODIUM 107mg