After indulging a little over the holidays, it’s time for something healthy and seasonal. Enter: Avocado Toast with Pomegranate and Sunflower Seeds! This breakfast, lunch or snack is healthy, delicious and super easy to put together in a hurry! The flavors and textures are incomparable!!
To remove the seeds from the pomegranate, I roll the fruit first to loosen the seeds. Score around the middle and tear it open into halves. Hold each half over a bowl, seeds facing down and tap the skin with a wooden spoon, squeezing a little to release the seeds. You’ll have a bowl full of beautiful little gems to enjoy!
Toast a slice of Ezekiel bread, slice half a ripe avocado and spread out over the toast. Sprinkle pomegranate and sunflower seeds over avocado slices and sprinkle with pepper. Done and yum!
Did you know you can tell how ripe your avocado is by removing the small brown brown stem from the top of it? If the color of the flesh is dark brown, it’s over-ripe. If it’s green it’s under-ripe, if it’s yellowish green, its just right. Just like in the photo below!
Pomegranates are in season in the winter, so look for them in your produce department at decent prices! You’ll have an abundance of seeds, so, add them in salads, sprinkle on oatmeal, add to yogurt, include in your fruit salads, stir into wild or white rice, make your champagne glass festive, add a beautiful touch to frozen yogurt, sprinkle into soups…the possibilities are endless. I’ve got a mason jar full of them, so, I’ll have fun including them in healthy dishes and snacks!