- Prep Time
- Serving Size
- 4 ripe Hass avocados
- 1 lime, zested and juiced
- Kosher salt and freshly ground black pepper
- ¼ cup raw corn kernels
- ¼ cup pomegranate seeds
- 2 tablespoons chopped cilantro (stems and all)
- 1 small chopped tomato
- ¼ cup caramelized onions
- Splash of soy sauce
- Tortilla chips, for serving
- In a medium bowl, mash the avocado, lime zest and juice, salt and pepper.
- Fold in mix-ins, saving a handful to garnish.
- Serve immediately with chips for dipping.