1. Peel and slice the avocados and arrange them on a plate in the shape of a flower
  2. Remove the pink fleshy seeds from the pomegranate (ensure the inside skin of the pomegranate has been removed as this can be quite bitter).
  3. Put some of the pomegranate seeds in the centre of the avocado flower and the remainder around the flower.
  4. Chop the fresh mint and distribute around the plate
  5. Sprinkle or mill the himalayan salt and pepper

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