Hasa salad, salmon, mango, pomegranate in sweet and sour sauce

Preparations are under way for the approaching Rosh A Shana (Jewish New Year).
I choose the menu, try new salads.
This is one of those that will be on the holiday table, very tasty and beautiful.


For salad for 6 persons:
Khasa leaves (I took Lollo Rossa)
1 small purple onion (cut into thin slices)
1 mango (cut into cubes)
1/3 cup pomegranate

For salmon preparation:
300 g skinless fresh salmon fillet
coarse salt, ground black pepper
2 tbsp olive oil

For the sauce:
4 tbsp olive oil
1-2 tbsp lemon juice
1 garlic clove, finely chopped
1 tbsp honey
salt, ground black pepper

Salad preparation:
Cut the salmon into small cubes.
Heat oil in a pan and fry salmon for 5 minutes on both sides.
Season with salt and pepper.
Cool it down.
In the dish lay out the torn leaves of lettuce, mango cut into cubes, salmon, onions,
pomegranate seeds.

Cooking sauce:
mix together all the ingredients for the sauce.

Before serving, dress the salad with sauce, mix and serve.

idea from a culinary israeli magazine with my changes

The article is based on materials https://vitoria.livejournal.com/227435.html.