avocado with pomegranate molasses tomatoes, citrus, and basil.

By • June 18, 2012 • 12 Comments


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Author Notes: I'M BAAAAAAACK! I hope that was creepy when you read it in your mind. I've been stuck in this really intense, conservatory style, acting program (super fun, don't get me wrong) with no time for recipe-making, which is sad. I've been quietly making my fellow classmates roasted chicken and strawberry jam sandwiches, but when my sister, arielleclementine, told me that y'all we're doing an avocado contest, I just had to contribute! I make a habit of peeling avocados and eating them like hand fruit while standing alone and pantsless in my kitchen. This salad is vegan, which is so unlike me, as I also often eat blocks of cheese like hand fruit, but the bright citrus and tangy sweet tomatoes are full of flavor, especially when backed by the creamy richness of the avocado. I hope you enjoy my recipe. I promise I wore pants while creating this dish. Helenthenanny

Serves 2-4

  • 1 cup sungold cherry tomatoes
  • 1 tablespoon grapeseed oil
  • 1 tablespoon pomegranate molasses
  • 1 handful arugula
  • 1 large avocado
  • 1-2 pink variegated lemons
  • 1/2 lime
  • 1/2 teaspoon pomegranate molasses (yes, more!)
  • 1 small handful roasted and salted pepitas
  • 2-3 fresh basil leaves
  • kosher salt
  1. Preheat oven to 400.
  2. Place a piece of parchment on a foil lined baking sheet and arrange tomatoes in the center. Pour 1 tbsp grapeseed oil and 1 tbsp pomegranate molasses over tomatoes and rub em til they're covered in oil. Sprinkle with kosher salt. The molasses will pool on the baking sheet, so be sure all of the tomatoes are swimming in that pool. Bake for 25-30 minutes, until tomatoes are beginning to burst and look a bit caramel-y.
  3. Lay out a bed of arugula on your serving dish.
  4. Combine the juice of the pink variegated lemon(s) with the lime and 1/2 teaspoon of pomegranate molasses in a small bowl. Set aside for a moment.
  5. Slice avocado into large sections (I sliced mine lengthwise, because that seemed sexier to me) and arrange them over the arugula. Sprinkle slices with kosher salt.
  6. Pour all of the citrus mixture over the avocado. Add tomatoes straight from the oven so that they're still warm when you serve it. Top with pepitas and chiffonaded basil.
  7. Take off your pants and enjoy!

Comments (12) Questions (0)

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4 months ago brette warshaw

Brette is the Managing Editor of Food52.

I just starting cracking up so hard at this headnote that all the other editors stopped what they were doing to ask what was going on.

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almost 2 years ago dani

Yummy Miss Helen!

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almost 2 years ago jenniebgood

This is such a lovely presentation - and sounds absolutely delicious too boot!

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almost 2 years ago Helenthenanny

thank you!!!

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almost 2 years ago LE BEC FIN

hmm, this is a terrific way to combine unctuous with tart, and I love the textures. I am def making this soon! thx so much,
mindy

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almost 2 years ago Helenthenanny

Thank you! I hope you enjoy it!

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almost 2 years ago aargersi

Abbie is a trusted source on General Cooking.

PANTS OFF DANCE OFF! Fueled by delicious salad. Nice dish Helen!!!

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almost 2 years ago Helenthenanny

Thanks friend!! Pants off is the only way to have a dance off, in my opinion!

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almost 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

ooh, this looks wonderful!!!!

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almost 2 years ago Helenthenanny

Thank you!

Henrykiss

almost 2 years ago arielleclementine

hahaha!!!! pants!! and yay for a fantastic recipe- it's an inspired combination of ingredients and i wish i could eat another whole platter-full! way to go, sister! <3

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almost 2 years ago Helenthenanny

Thanks sister :o}