On a recent weekend excursion, I fell in love, once again, with avocado.

It’s not as though I ever really lost my love affair or adoration of the silky, creamy, delicious fruit…it’s just that in the mix of the winter weather and holidays, my avocado indulgences seemed to be forgotten.

They are back. And they are back with a vengeance.

Avocado Pomegranate Salad

1 medium pomegranate, seeded (best to remove seeds while the fruit is submerged in water)
2 large avocados, peeled, pitted, and chopped
juice of 1 lime
1 Tbs. olive oil
1/4 tsp. sugar
1/4 tsp. sea salt
1/8 tsp. ground black pepper

Gently toss all ingredients together.

Serve alongside and atop anything and everything.
(Think toast, salads, winter squash, chicken, thinly sliced pork loin, eggs, noodles…the list goes on and on).

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