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Avocado Cantaloupe Bowls with Pomegranate Balsamic Reduction - paleo, whole30, gluten-free, vegan by @healthynibs
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Author: Lisa Lin

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 Time1 hr
Total Time1 hr


  • 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


  • 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.


Adapted from the September issue of Martha Stewart Living.
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