Avocado with pomegranate molasses, tomatoes, citrus, and basil from Food52

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Notes about this recipe

  • Laura on September 20, 2014

    I chose this recipe because I had all of the ingredients on hand and I was eager to use up the last of the sungolds. The recipe has great potential, but I thought it was way too sweet. Curiously, my husband thought it was too tart! Also, the sungolds did not need 25 minutes to cook -- they were bursting several minutes before that time mark. I didn't have arugula, so I used salad greens from the farmers market. Probably would have been better with the arugula as that would have added a bit of a peppery bite. Still, I don't think I'd bother to make this again.

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