Look for pomegranate molasses at specialty stores. If you can’t find it, boil down some pomegranate juice until it’s glaze-like or substitute a balsamic glaze.
1 large lemon
Seeds from 1/2 medium pomegranate
3 small green onions, thinly sliced
2 medium firm-ripe avocados, pitted, peeled and cut into 1/4-inch dice
2 tablespoons olive oil
1 tablespoon chopped flat-leaf parsley
1 teaspoon finely minced seeded jalapeño
1 teaspoon pomegranate molasses
1/2 teaspoon Kosher salt
Finely grate the zest from the lemon and then squeeze out 1 tablespoon juice. Place the pomegranate seeds, discarding any pith, into a bowl. Add the lemon zest and juice, green onions, avocado, olive oil, parsley, jalapeño, 1 teaspoon pomegranate molasses and 1/2 teaspoon salt. Fold gently with a rubber spatula. Season to taste with additional salt.
Cook’s Note: To remove the seeds from a pomegranate, cut 1/4-inch off the top. Score the pomegranate on all sides. Place it in a bowl of water and pull apart. Push the seeds out uing your fingers. The white pith floats to the top and the seeds sink. Strain out the seeds.
Try this recipe over cooked chicken, it's delicious!
Recipe Adapted from Fine Cooking magazine February/March issue