Alex Lau
For this avocado cups recipe, chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.
Recipe information
Yield
8 servings
Ingredients
¼
cup chopped cilantro
¼
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)
Preparation
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.
Nutrition Per Serving
Calories (kcal) 210
Fat (g) 20
Saturated Fat (g) 3
Cholesterol (mg) 0
Carbohydrates (g) 10
Dietary Fiber (g) 7
Total Sugars (g) 1
Protein (g) 2
Sodium (mg) 200