Ingredients
4 Hass avocados
⅓ cup mint leaves
¼ cup parsley leaves
1 tbsp pomegranate seeds plus 1 tbsp pomegranate juice
1 tbsp Dukkah
Extra virgin olive oil
Method
1
Slice the avocados into wedges, removing the skin and seeds.
2
Place the wedges into a serving bowl, adding mint and parsley leaves over the top.
3
Top with pomegranate seeds and juice, drizzle over with olive oil and dukkah.
Ingredients
4 Hass avocados
⅓ cup mint leaves
¼ cup parsley leaves
1 tbsp pomegranate seeds plus 1 tbsp pomegranate juice
1 tbsp Dukkah
Extra virgin olive oil
Directions
1
Slice the avocados into wedges, removing the skin and seeds.
2
Place the wedges into a serving bowl, adding mint and parsley leaves over the top.
3
Top with pomegranate seeds and juice, drizzle over with olive oil and dukkah.