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.