OK, this may sound a little odd, but you have to trust me when I say it is a party favorite. It's also quite striking visually. It goes well with plantain chips I buy from Trader Joes (or make myself), although I usually eat it with chopped jicama and parsley root. I also love this with Gluten Free Tortillas II, romaine lettuce, and sautéed mushrooms or over a grilled portabello mushroom cap (pictured).
I saw a very similar recipe several years ago in Bon Apetit magazine, and I have since heard about a variation on Rachel Ray's show using pomegranate juice instead of the seeds (I'm sorry, but yuck. You lose that beautiful texture and most natural pomegranate juice is very sub-par to fresh). Every time I serve this I'm met with skepticism and then someone inevitably asks to take home the leftovers.
1 Pomegranate - seeds
1/3 cup White Onion, finely chopped
2 Avocados, mashed
1/2 tsp Salt
1 Lime juiced
1/4 cup Cilantro, very finely chopped
Combine the ingredients and serve promptly.
Tips on de-seeding a pomegranate:
- Wear a red shirt. Preferably crimson.
- Cut the pomegranate in half.
- Immerse the pomegranate in a large bowl of water.
- Gently pull the seeds free of the pithy part.