The perfect detox lunch during these busy holidays: Light, fresh, nutritious... and quick!
With my busy season in full swing I don’t always have time to think about dinner, let alone plan lunch! I usually just open the refrigerator door to check what we have and take it from there. [I am sooo lucky that my husband cooks dinner during these busy nights… and most other nights…, and does most of the grocery shopping… ]. I am sure you have a lot of those busy days too, especially now during the holidays. So I’ll share this easy, yummy recipe I whipped up today; and it’s really healthy too!
Avocado is one of our lunch staples (we eat it pratically every other day), and today half an avocado was already sitting out for me so I just needed something to go with that. Plenty of possibilities, but I wanted something quick, yet different from the usual. My eye caught the last remaining arils I removed from a basket of pomegranates a few days ago, some limes too... and that was all it took to imagine the tarty sweetness of pomegranate blending just perfectly with the buttery earthiness of avocado and a citrusy touch of zing from the limes.
I toasted a few bread slices, smothered them with coconut oil (healthy fats!), thinly sliced the half avocado (more healthy fats) dividing them over the toasts, and topped them with pomegranate arils (so many benefits I listed them below). A few drops of lime juice for extra zest, a sprinkle of red pepper flakes for a nice kick, et voilà!
Quick, healthy, tasty! The perfect detox after stuffing yourself with turkey and sweet potatoes, and before gearing up for another few weeks of holiday meals. Light and fresh, and very nutritious… You may want to make this your go-to detox lunch for the holiday season!
Servings: light lunch for 2
- 1 ripe avocado
- 2 teaspoons coconut oil
- 1/4 cup pomegranate arils
- 4 slices bread of your choice
- 1 lime
- pink Himalayan salt or sea salt to taste
- red pepper flakes to taste
ºPomegranates are filled with more antioxidants than acai berry juice and green tea, rich in dietary fiber and folate, high in manganese, potassium, phosphorus, magnesium, calcium, zinc and iron and a very good source of vitamin C, vitamin K, and vitamin B5. For more on the amazing benefits of pomegranate check out this page of med-health.net
ºPick up some pomegranates while they are still in the grocery bins; you can even buy the arils, ready to eat, in a container, if you are pressured for time.
ºPomegranate arils are the fleshy, juicy kernels that contain the pomegranate seeds.
ºPomegranate trees are drought resistant and grow very well in our California climate; I planted one in our front yard only a few years ago and that little tree produces a load of beautiful big fruit each year with very little watering. Or are you lucky enough to have a neighbor who wants to share?
- Peel the avocado, slice thinly
- Toast the bread slices and smother with organic virgin coconut oil
- Arrange 1/4 of the avocado slices on each toast
- Top with 1-2 tablespoons pomegranate arils
- Drizzle with a few drops of lime juice
- Sprinkle with red pepper flakes and sea salt to taste.
- Serve, enjoy! Then create your own version!
And let me know how you like it or what you did differently in the comment box below!
If you’re not an expert at removing the arils of a pomegranate, I’d recommend starting with the “under water method” to avoid staining your clothes and countertop. You can always move above water once you feel confident you won’t cut into the arils anymore. You will also find plenty of methods online.
I do not consider myself an expert so here is my method with a picture gallery below for visual help. (As you can see I left out the pomegranates a little too long so the skin is really thin; it's easier when the skin is still nice and plump)
Rinse the pomegranates to remove the dust from outside (I do this with all produce, whether I peel it or not).
Fill a medium-size tub with cold water and, holding the pomegranate under water, cut off the very top of the fruit.
Score the skin vertically following the white membrane segments; carefully break open the fruit. Make sure to do this under water as the juice may splash a little!
The pomegranate segments with arils will break away from the middle part and away from most of the membrane.
Remove the membrane as much as you can and carefully peel away the arils from the remaining membrane. Arils will sink to the bottom. Scoop up any remaining pieces of membrane from the water surface and drain the arils.
Keeps for about a week in an airtight container in the refrigerator.