Avocado with Pomegranate Molasses, Tomatoes, Citrus, and Basil

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 pants-less 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

Test Kitchen Notes

WHO: Helenthenanny is the reigning champion of the contests Your Best Dish with Blood Oranges, Feta, and Mint and Your Best Holiday Cookie.
WHAT: Forget statement jewelry: This is your summer statement salad.
HOW: Roast tomatoes until they’re caramelized and bursting, then add them to a bed of arugula topped with a sliced avocado. Dress everything with a sweet and tangy combination of citrus juice and pomegranate molasses. Top with basil for freshness and pumpkin seeds for crunch.
WHY WE LOVE IT: The union of avocado, arugula, and lemon once again proves itself to be irresistible, and now there’s the added excitement of sweet pomegranate molasses and warm, roasted tomatoes. We’d proudly serve this late summer salad at a dinner party, but we’d be just as happy to eat it by the bowlful on the back porch (pants optional). —The Editors