Skip to main content
Epicurious
Bon Appétit

Avocado Cups with Pomegranate Salsa Verde

By Alison Carroll

2.5

(1)

Image may contain Plant Fruit and Food
Photo by Alex Lau

For this avocado cups recipe, chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.

See Related Recipes and Cooking Tips

Read More
Super Seedy Kale Salad
A Sicilian-inspired kale salad with creamy almond dressing, raisins, and pine nuts. Excellent for meal prep and packing as a desk lunch.
Green Beans With Tahini Sbagliato
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
Sweet and Spicy Zucchini
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
Matcha-Berry Frozen Yogurt
Froyo for one, made in a blender and topped with a crackly magic shell.
Dark Chocolate Flax Bark
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Cucumber and Avocado Salad Bean Dip
Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”
Cold Matcha Noodles
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.