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Avocado Cups with Pomegranate Salsa Verde

2.5

(1)

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Image may contain Plant Fruit and Food
Photo by Alex Lau

For this avocado cups recipe, chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.

Ingredients

8 servings

1/4 cup chopped cilantro
1/4 cup chopped mint
3 tablespoons olive oil
2 tablespoons coarsely chopped pomegranate seeds
1 tablespoon fresh lemon juice
1 tablespoon finely chopped preserved lemon peel
Kosher salt
4 ripe avocados, halved, pits removed
Flaky sea salt (for serving)

  1. Mix cilantro, mint, oil, pomegranate seeds, lemon juice, and preserved lemon peel in a small bowl; season dressing with salt. Spoon over and into avocados; sprinkle with sea salt.

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Reviews (1)

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  • The salsa is OK and would be good served with grilled fish, but it didn't complement avocados that much. To make the avocados, easier to eat, I peeled them and cut them into eighths. If I prepared the salsa again, I'd substitute pomegranate syrup for the lemon juice and walnut oil for the olive oil.

    • Anonymous

    • Austin, TX

    • 6/16/2019

Tags Cilantro Herbs & Spices Mint Pomegranate Fruit Lemon Citrus Avocado Vegetable Side Dinner Dairy Free Gluten Free Nut Free Raw Vegan Vegetarian Easy Quick No-Cook Super Bowl Bon Appétit

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