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Avocado Cups with Pomegranate Salsa Verde

By Alison Carroll

For this avocado cups recipe, chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.

Ingredients

8 servings

¼ cup chopped cilantro

¼ cup chopped mint

3 tablespoons olive oil

2 tablespoons coarsely chopped pomegranate seeds

1 tablespoon fresh lemon juice

1 tablespoon finely chopped preserved lemon peel

Kosher salt

4 ripe avocados, halved, pits removed

Flaky sea salt (for serving)

Recipe

Mix cilantro, mint, oil, pomegranate seeds, lemon juice, and preserved lemon peel in a small bowl; season dressing with salt. Spoon over and into avocados; sprinkle with sea salt.

Olive Oil
Wonder Valley Olive Oil is a cook's best friend. This beautiful bottle of California extra virgin olive oil has a smooth, verdant flavor and elevates everyday cooking and eating. Well-suited to all kinds of cooking demands, but just as delicious simply mopped up by a crusty loaf of bread. This timeless superfood delivers a delicious dose of polyphenols, the powerful antioxidant associated with longevity of life. Hand-picked from the sunny groves in Northern California's Lake County and pressed within hours of harvest by a master miller.
$38

Meet Alison Carroll

Alison Carroll is the co-founder of Wonder Valley and lives between the high desert of Joshua Tree, California and a small island in Maine with her husband and partner, Jay. She has worked previously as the marketing director for the California Olive Oil Council and has apprenticed cooking in restaurants in Los Angeles, Barcelona and Philadelphia.

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