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Spicy Avocado Smash

Time 15 minutes
Yields Serves 12
Spicy Avocado Smash
(Evan Sung / For The Times)
1

Combine the avocado, jalapeño, cilantro, lime juice and a pinch of salt in a medium bowl. Use a potato masher or fork to smash into a coarse, chunky mixture. Fold in the pomegranate seeds and season to taste with salt.

2

Dollop a spoonful onto the pretzel thins to serve.

Make Ahead:
The avocado smash can be refrigerated in an airtight container with plastic wrap pressed directly against the surface for up to 1 day.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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