From chef Julian Medina

Recipe Serves: 4

Ingredients

• 2 Ripe Mexican Hass Avocados
• 1 tablespoon Sweet onion, such as Vidalia, diced
• 2 tablespoons Granny Smith green apple, peeled and dice
• 2 tablespoons Asian pear, peeled and diced
• 2 tablespoons dried cranberries
• 1 tablespoon Thai basil
• 1 tablespoon pomegranate seeds
• 1 tablespoon Jalapeño, seeded and diced
• 1 teaspoon lime juice
• salt to taste

Instructions

1. Place the diced onion, jalapeño, lime juice and salt in a molcajete or bowl. Mix and set aside for a minute. Add the apples, pear, dried cranberries, and basil (leave the pomegranate seeds aside for garnish).
2. Cut the avocados in half and scoop them into the molcajete or bowl. Mash the pulp with the ingredients. Check seasoning and top with pomegranate seeds.
3. Serve with warm corn tortillas or chips.