Granada is the Spanish word for pomegranate. Score the skin of the pomegranate by making four to six shallow lengthwise cuts on the surface. Tara's mom, Kathy, got the idea for this recipe from her sister, Laurie Jones.
4 large ripe avocados, halved
1 tablespoon fresh lime juice
1/2 teaspoon garlic salt
6 green onions, chopped
1 (4-oz.) can roasted diced green chiles, rinsed and drained (optional)
1 large pomegranate, divided
Garnish: pomegranate seeds
How to Make It
Scoop avocado pulp into a medium bowl, and mash into small chunks. Stir in lime juice, garlic salt, onions, and, if desired, green chiles. Set mixture aside.
Cut off crown of pomegranate. Using a small paring knife, score the outer layer of skin into sections.
Working with pomegranate fully submerged in a large bowl of water, break apart sections along scored lines. Roll out seeds with your fingers. (The seeds will sink to the bottom, while the white membrane will float to the top.) Remove and discard membrane with a slotted spoon. Pour seed mixture through a fine wire-mesh strainer. Reserve 3 Tbsp. seeds for garnish, if desired. Stir remaining seeds into avocado mixture. Sprinkle evenly with reserved seeds to garnish, if desired. Serve with tortilla chips.