1 1/2 avocados, cut in 1-to-2-inch cubes
1.1 ounces cherry tomatoes, cut in quarters
1.1 ounces sliced sundried apricots
1.4 ounces roasted yellow beets, peeled and diced
0.7 ounces orange segments
1/4 teaspoon chili flakes
Salt, to taste
1 1/2 lemons
0.9 ounces goat cheese
2 tablespoons toasted pumpkin seeds
1 tablespoon pomegranate seeds
In a bowl, mix the avocado cubes, cherry tomatoes, apricots, roasted beets, orange segments, and chili flakes (if desired). Add a dash of salt (to taste) and squeeze the lemon over the ingredients. Mix everything very well. When plating, add on top the goat cheese, pumpkin seeds, and pomegranate seeds to garnish.
Photo and recipe provided by Executive Chef Oscar Padilla of Denver’s Toro Latin Kitchen & Lounge, Denver.