INGREDIENTS:

• 2 Ripe *Avocado’s 

• 2 tsp finely diced & deseeded pickled jalapenos 

• 4 tbsp finely diced red onion

• 4 tbsp diced & deseeded Roma tomatoes

• 1 lime juiced

• 2 tbsp rinsed and patted dry fresh coriander leaves, julienned

• Salt & Pepper to taste (~1/2 tsp each)

• 4 tbsp pomegranate seeds

INSTRUCTIONS:

1. Cut the avocado’s lengthwise, using the knife hit the seed being careful to ensure you cut into the seed and not your hand. And then twist the seed out.

2. Score the avocados, ie both halves of each avocado, while still in the skin.

3. Remove the avocado cubes from the skin with a medium-sized spoon and place them into a bowl.

4. Combine the avocado with the other ingredients except the pomegranate seeds. Gently mix trying to not bruise or mash the avocado cubes to retain some mixed consistency & retaining some of the cube shapes in the mix.

5. Top with pomegranate seeds to taste

 *Note: ensure it does not over-rip, ie, it still has some firmness & not fully hard. Typically, Hass works best.