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EduClasses would like to wish you a safe and happy Easter! Our offices will be closed on Friday April 3rd in observance of Good Friday and will return to the office on Monday April 6th. Our online courses will still be available during this period.
This recipe can be found at El Restaurante.
Recipe by Chef Luisteen Gonzalez, Puesto, San Diego, California; recipe and photo courtesy of California Avocado Commission (californiaavocado.com)
Makes 8 servings
8 Fresh California Avocados*, peeled and seeded
1 c. chopped onion
1 c. chopped mango
1 c. chopped tomato
4 T. lime juice
4 T. orange juice
2 g. minced habanero pepper
Salt, to taste (as needed)
4 t. chopped chile de arbol
20 candied walnut halves
1 1⁄2 c. pomegranate seeds
Mash avocado in a large bowl. Mix in the next 7 ingredients. Add salt to taste. Top with chile de arbol, candied walnuts, and pomegranate seeds. Serve.
*Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.