Now that winter is just around the corner, I’ve noticed that the produce section in my local grocery store is fully stocked with pomegranates and pre-packaged pomegranate seeds. I don’t know about you, but I absolutely love pomegranates! One of my neighbors growing up had a pomegranate tree, and my friend’s and I would have so much fun dissecting and eating them.
I bought a huge container of them last week with plans to throw them in oatmeal, salads and maybe even a weekend mimosa. I also don’t mind eating them by the handful.
While I do love pomegranate, I love avocado even more. I throw avocado on toast most days of the week, but I have to admit… it’s starting to get boring.
Although I can’t recall where (probably my Instagram feed), I saw the beautiful marriage of avocados and pomegranate seeds in a salad, and it was mesmerizing! They’re just so pretty together. And, they have such unique textures and flavors, they compliment each other like peanut butter and jelly.
So, yesterday I threw a big handful on top of my morning avocado toast, and was pleasantly surprised at how tasty it was! It’s just too bad pomegranates aren’t available year round. I could seriously eat this every morning.
The combination of avocado and pomegranate seeds on top of buttery garlic toast is divine.
- 1 slice of bread (I prefer whole wheat)
- 1/2 ripe avocado
- 2-3 tbsp pomegranate seeds
- 1 tbsp butter
- garlic salt to taste (optional)
Toast a slice of your favorite bread and top it with butter and garlic salt to taste.
Top with about half of a sliced, ripe avocado and a few tbsp of pomegranate seeds. Enjoy!