Pomegranate Dip with Avocado, adapted from Nancy Wolfson-Moche
2 ripe avocadoes
4 tablespoons finely chopped small red onion
Juice of 1 lime
1/2 cup seeds from 1 pomegranate (see note)
Pinch of sea salt to taste
2 tablespoons diced cilantro
Note: To de-seed a pomegranate, cut it in half. Then put the 2 halves in a large bowl filled with cold water. Using your thumbs, pull apart the seed pockets. The pith will float to the top and the seeds will sink to the bottom. Skim off the pith and strain the water. Collect the seeds and put them in a small bowl, setting aside 1/2 cup.
1. Using a medium mixing bowl, mash the avocado with a fork, leaving some large pieces.
2. Stir in the red onion, lime juice, pomegranate seeds, and salt, careful to leave some chunks of avocado.
3. Sprinkle the cilantro over all and serve with crackers, tortilla chips, pita, or crudité.
Yield: 4 to 6 servings