There is just something about an avocado that has me thinking of summer. Not that I don’t eat them all year round, but they are just such a wonderful way to celebrate warmer weather. I’ve been wanting to post this recipe for quite some time, but just haven’t gotten around to it. Here we are though, and it was totally worth the wait! This summertime avocado salad combines all of my favorite flavors (and Zach’s favorite flavors I might add). It is loaded with fresh fruits and veggies, and it can work any way you want it to! It’s a great appetizer. I personally love it with tortilla chips, but it’s also great on toast with a sunny side-up egg. I love it for breakfast because you get all of those delicious nutrients your body craves in the morning. Slather it on a tortilla and throw some scrambled eggs and chorizo on top. Seriously, you could do just about anything with it!
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Why pomegranate seeds you ask? Well, why not?! As long as I can find pomegranates at the market, I will continue to put them in just about everything I make. My obsession with the glorious fruit has reached all new heights. Seriously, guys. I have dreams about pomegranates. They are so juicy and delicious and really can enhance the flavors in just about any dish! The seeds are like little bursts of sunshine, and I don’t see any problem with adding a little sunshine to our lives!
If you can’t find whole pomegranates (which can seriously be a pain in the butt to clean out), then a lot of stores are starting to sell just the seeds. Trader Joes always seems to have them in stock. Yes, they are more expensive this way, but sometimes the cost outweighs the work and mess. In this case, I totally recommend going this route. I don’t know about you, but whenever I clean out a pomegranate, I stain every piece of clothing I have on. It’s a sad and depressing sight.
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I hope everyone has a fabulous weekend! Do you have any plans? Zach and I are planning a long run Saturday morning (maybe in the mountains … we shall see), and then a trip to the farmer’s market is seriously in order. Then it’s all about the painting. I don’t know how Zach deals with my antics with muraledesign home design. It’s only been two months, and I think we’ve done housework just about every weekend. Honestly though, I think he secretly likes to paint, and just isn’t telling anyone. ;)
Have a great weekend! Drink a lot of good beer!
Speaking of beer …
Beer Love:
Beer: Bison Brewing’s Kermit the Hop
Brewed By: Bison Brewing
Style: American Double / Imperial IPA
ABV: 8.5%
IBUs: 80
Description: I swear, I get like a kid in a candy store when I get the chance to get my hands on beer from Bison. It has come to a point where I am willing to drive to Nevada just so I can stock up. I know. I know what you are thinking, but sometime we must go to great lengths to get what we want. I tried Kermit the Hop for the first time just recently. It’s everything you crave in a double IPA and more. It is beautiful in color…one of the most outstanding I’ve seen in a long time actually. It is florally, citrusy and also organic (like any other Bison brew you will come across) … which can be incredibly difficult to find in this ever-evolving craft beer universe that we live in today. The reason I decided to go ahead and pair it with this southwest avocado salad is because of spice. This salad is spicy. IPAs (ESPECIALLY double IPAs) go extremely well with spicy food, and they pair even better with southwest-inspired, spicy foods. Somehow, that extreme bitterness really tones down the heat and gives the salad an extra kick of flavor. This brew in particular is rotating, so keep a close eye!
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Yields 6
5 minPrep Time
10 minCook Time
15 minTotal Time
Save Recipe
Ingredients
- 3 large avocados
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon lime juice
- 1/4 cup fresh cilantro, chopped
- 1 red bell pepper, diced
- 1 jalapeno pepper, diced
- 1/2 cup corn kernels, warm
- 1/2 cup pomegranate seeds
- 4 strips of bacon, cooked through and chopped
- 1 15-ounce can beans, drained and rinsed through
- 8 ounces chevre or goat cheese, crumbled
- tortilla chips, for serving
Instructions
- In a small bowl, mash the avocados with salt, pepper, lime juice and cilantro. Set aside.
- Combine the red bell pepper and jalapeno peper in another bowl and set aside.
- Assemble your salad by layering mashed avocado, pepper mixture, corn kernels, pomegranate seeds, bacon, black beans, and chevre.
- Garnish with additional cilantro and a dash of black pepper.
- Serve with tortilla chips as a dip, on toast, or simply eat with a spoon! Enjoy!
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