Middle Eastern Avocado Salad with Pomegranate

Buttery avocado flesh paired with the acidic crunch of pomegranate seeds. Olive oil and cumin provide an earthy depth, lifted by a sharp hit of lime.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 456
• Protein: 4 g
• Carbs: 14 g
• Fat: 43 g

Ingredients

• 3 piece Persea americana Mill. ( in large cubes )
• 0.5 piece Red onion ( finely minced )
• 0.5 piece Pomegranate ( seeded )
• 30 ml Lime juice
• 3 tbsp Extra virgin olive oil
• 1 tsp Cumin ground
• 15 g Fresh cilantro ( coarsely chopped )
• 1 pinch Fleur de sel
• 1 tsp Sumac

Instructions

1. Base preparation

   Cut the avocados into 2 cm cubes. They should be soft to the touch but hold their shape. Finely chop the red onion to prevent it from overpowering the dish.

2. Technical seasoning

   In a bowl, dissolve the fleur de sel in the lime juice before adding the olive oil, ground cumin, and sumac. This emulsion should be cloudy and lightly coat the back of a spoon.

3. Assembly and finishing

   Gently mix the avocados with the dressing to avoid crushing them. Add the pomegranate seeds and coarsely chopped fresh cilantro at the last moment to preserve brightness and crunch.

Chef's tips

• If avocados are overripe, slice them instead of cubing to prevent them from turning into mash.
• Let the minced onion soak for 5 minutes in the lime juice to take the edge off its bitterness.

Storage

Consume immediately. Avocado oxidizes quickly, even with the addition of lime juice.