- 1 pomegranate
- 2 avocados
- 1 small shallot
- Extra virgin olive oil
- Sea salt
Peel and seed the pomegranate, set the seeds aside. Cut the avocados in half, twist the halves apart, remove the pits, cut the avocados into slices and remove the skin. Arrange half an avocado worth of slices onto each of 4 salad plates. Peel and mince the shallot and sprinkle the minced shallot evenly over the avocado slices. Drizzle the avocado with a bit of olive oil, sprinkle with salt, and top with pomegranate seeds. Some people may want a spritz of vinegar or lemon juice, but I find that the pomegranate seeds are tart enough.
Serve with slices of Smoked salmon on a bed of green salad leaves with lemon wedges.
Season with Himalayan Salt and Freshly ground mixed peppers