Middle Eastern Avocado Salad with Pomegranate
15 min
total
4
people
455
calories per serving
Ingredients
4 people
- 3 pcPersea americana Mill. (in large cubes)
- 0.5 pcRed onion (finely minced)
- 0.5 pcPomegranate (seeded)
- 30 mlLime juice
- 3 tbspExtra virgin olive oil
- 1 tspCumin ground
- 15 gFresh cilantro (coarsely chopped)
- 1 pinchFleur de sel
- 1 tspSumac
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. Avocado oxidizes quickly, even with the addition of lime juice.
4.5
12 reviews
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