Avocado Cantaloupe Boats with Pomegranate Reduction
Lush avocados, sweet cantaloupe, fresh mint, crunchy hazelnuts, tangy pomegranate balsamic reduction and pinch of coffee flaked salt create a symphony of perfect flavors. These avocado boats are perfect as an appetizer, snack, or dessert! Serves 8.
- Cook Time: 1 hour
- Total Time: 1 hour
- Category: appetizer, snack, vegan
Scale
Ingredients
- 1 cup (240ml) pomegranate juice
- 1 cup (240ml) balsamic vinegar
- 4 small avocados, halved and pitted
- half of a medium cantaloupe, finely diced
- fresh mint leaves
- chopped hazelnuts
- coffee flavored flaked sea salt (optional)
Instructions
- Pour the pomegranate juice and balsamic vinegar in a saucepan. Heat saucepan over medium-high heat. When it boils, reduce the heat to medium-low. You should still see some light bubbling in the liquid. Let it simmer for another 45 minutes, or until the liquids have been reduced to 1/3 cup. Stir occasionally to make sure that there’s no burning at the bottom of the pan. Let the reduction cool off a little before serving.
- Top each avocado half with diced cantaloupe. Sprinkle hazelnuts and salt on top and garnish with mint leaves. Drizzle some pomegranate balsamic reduction on each half. Serve immediately.
- Refrigerate leftover reduction in an airtight container for up to a week.
Notes
Adapted from the September issue of Martha Stewart Living.