Best 4 Avocado Cups With Pomegranate Salsa Verde Recipes
Welcome to the world of flavors! Avocado cups with pomegranate salsa verde is a delectable dish that combines the creamy texture of avocado with the vibrant flavors of pomegranate and tangy salsa verde. This delightful recipe is perfect for a light lunch, a refreshing snack, or as an elegant appetizer at your next gathering. In this article, we will guide you through the simple steps to create this culinary masterpiece, ensuring that you impress your taste buds and those of your loved ones. Get ready to embark on a culinary adventure that will tantalize your senses!
Here are our top 4 tried and tested recipes!
AVOCADO CUPS WITH POMEGRANATE SALSA VERDE
For this avocado cups recipe, chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.
Provided by Alison Carroll
Yield 8 servings
Number Of Ingredients 9
Steps:
- 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.
ZUCCHINI, AVOCADO, AND POMEGRANATE SALSA
This red and green salsa combines roasted zucchini, creamy avocado, juicy pomegranate seeds, and pungent feta cheese. The avocado is a source of good fat, as is the olive oil used to coat the zucchini. Chips are cut from whole-wheat pitas, and then toasted.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. Toss zucchini with oil, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Spread zucchini in a single layer on a rimmed baking sheet. Roast, tossing once, until tender and golden brown, about 25 minutes. Transfer sheet to a wire rack; let zucchini cool completely. (Leave oven on.)
- Transfer zucchini to a medium bowl. Add onion, avocado, pomegranate seeds, feta, lime juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper; gently stir to combine. Refrigerate 30 minutes (up to 2 hours).
- Cut pitas in half; split each half into 2 half-moons, and cut each half-moon into 3 triangles. Arrange on a rimmed baking sheet. Lightly coat both sides with cooking spray. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake, flipping once, until pale golden brown, about 5 minutes. Serve with salsa.
Nutrition Facts : Calories 162 g, Cholesterol 1 g, Fiber 5 g, Protein 4 g, SaturatedFat 1 g, Sodium 287 g
SALMON WITH POMEGRANATE-AVOCADO SALSA
This makes a simple yet elegant dinner. To remove the seeds easily, cut the crown end off pomegranate and lightly score through the tough skin from top to bottom 5 or 6 times. Immerse in a bowl of cold water for 5 minutes. Holding the fruit under water, break the scored sections apart. Separate seeds from rind and membrane. The seeds will sink to the bottom of the bowl, the rind and membrane will float. Skim off and discard, pour remaining water and seeds through a sieve and, voila, you are done. This is the only part of the recipe that takes any time so I tend to do it the night before and store the seeds covered in the fridge until I'm ready to proceed. It's really easy folks, keep on reading. Yummy!
Provided by AnnieCan
Categories One Dish Meal
Time 31m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl combine coriander, salt, sugar.
- Up to 24 hours before serving, combine pomegranate seeds, onion, lime, jalapeno, garlic.
- Up to 4 hours before serving, gently fold in avocado. If holding more than 30 minutes, cover surface of the salsa with plastic wrap and refrigerate (prevents discolouration of avocado).
- Rub coriander mixture onto tops of salmon, I only used 2/3 of the rub.
- Arrange on baking sheet skin side down. Bake in preheated 500F oven for approximately 11 minutes for medium-rare. Cook time is personal preference.
- While salmon is cooling, arrange 1/4 of lettuce on each plate.
- Off to the side but still touching lettuce, place 1/4 of the salsa.
- Slide a knife under each piece of salmon and remove skin.
- Now plate the salmon in an eye-pleasing manner.
- Ring the dinner bell, listen to the ohs and ahs as your guests admire the beauty and savour the dish you created.
GREEN AVOCADO SALSA
This is the ultimate fresh, green salsa. The addition of avocado gives it a wonderful creaminess!
Provided by DOGMAGRILL
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Place the water, pepper, onion, garlic, jalapenos, cilantro, avocado, and tomatillos in a blender, or the bowl of a food processor. Puree or process to desired consistency, adding more water as needed. Serve immediately.
Nutrition Facts : Calories 60.8 calories, Carbohydrate 6.3 g, Fat 4.1 g, Fiber 2.9 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 5.6 mg, Sugar 2.2 g
Tips:
- Choose ripe avocados: Look for avocados that are dark green or black in color, with a slightly soft but not mushy texture.
- Scoop out the avocado flesh cleanly: Use a spoon to scoop out the avocado flesh, taking care not to break the skin.
- Make the pomegranate salsa verde ahead of time: This will allow the flavors to meld and develop.
- Garnish the avocado cups with pomegranate seeds and cilantro: This will add a pop of color and freshness.
Conclusion:
Avocado cups with pomegranate salsa verde are a delicious, healthy, and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and can also be enjoyed as a light lunch or dinner. The combination of creamy avocado, tangy pomegranate salsa verde, and crunchy pomegranate seeds is sure to please everyone.
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