Avocado with Pomegranate Molasses, Tomatoes, Citrus, and Basil
SERVES
2 to 4
Ingredients
1 cup
sungold cherry tomatoes
1 tablespoon
grapeseed oil
1 tablespoon
1/2 teaspoon pomegranate molasses, divided
Kosher salt
1 handful
arugula
1 to 2
pink variegated lemons
1/2
lime, juiced
1
large avocado
1
small handful roasted and salted pepitas
2 to 3
fresh basil leaves, chiffonaded
Ingredients
- Heat oven to 400° F.
- Place a piece of parchment on a baking sheet (line the pan with foil if you're concerned about protecting it) and arrange the tomatoes in the center. Pour the grapeseed oil and 1 tablespoon of the pomegranate molasses over the tomatoes and rub them until they're well-coated. Sprinkle with kosher salt. The molasses will pool on the baking sheet, so be sure all of the tomatoes are swimming in that pool. Bake for 25 to 30 minutes, until tomatoes are beginning to burst and look a bit caramel-y.
- Lay out a bed of arugula on your serving dish.
- Combine the juice of the pink variegated lemons with the lime juice and the remaining 1/2 teaspoon of pomegranate molasses in a small bowl. Set aside for a moment.
- Slice the avocado into large sections (I sliced mine lengthwise, because that seemed sexier to me) and arrange them over the arugula. Sprinkle slices with kosher salt.
- Pour the citrus mixture over the avocado and arugula. Add tomatoes straight from the oven so that they're still warm when you serve it. Top with pepitas and chiffonaded basil.
- Take off your pants and enjoy!
