Avocado, you are the summertime savior. You add sustenance and satisfaction when it’s too hot to cook, and you’re there whenever an afternoon snack of guac and chips simply turns into a full supper of guac and chips (hey, it happens). We’re punching you up a bit by adding a smack of pomegranate seeds to your goodness. Thanks Domestic Divas, for the meatless inspo.
2 avocados, peeled & pit removed
1/2 c. pomegranate seeds
1 tbsp. basil, chopped
2 tsp. ground cumin
2 tbsp. jalapeños, seeded & chopped
2 tbsp. green onions, chopped
juice of 1 lime
salt & pepper to taste
tostadas, tortilla chips, or other dipping mechanisms
Place avocados in medium-sized bowl, gently mash with a fork, stopping when the mixture is still chunky. Add pomegranate seeds and basil to the bowl. Season with cumin, jalapeños, green onions, lime juice and salt and pepper to taste. Taste for seasoning, adjust if desired. Spread over tostadas, sprinkle with extra pom seeds and serve for an informal appetizer, or dunk your favorite chip straight into the bowl!