4 ripe kiwi, peeled and chopped
1/4 cup pomegranate seeds
1 ripe avocado, peeled and chopped
1 heaping Tbsp. green onion, thinly sliced
1 tsp. jalapeno, seeds discarded and minced, to taste
fresh cilantro, chopped, to taste
1 tsp. olive oil
Salt and pepper, to taste
Place the kiwi, pomegranate seeds, avocado, green onion and olive oil in a medium sized bowl. Gently fold in chopped jalapeno, adding more to your desired level of heat. Add cilantro. Season with salt and pepper to taste.
Makes about 1 1/2 cups.
Be careful not to add too much cilantro or jalapeno, they can overpower the other flavors. Great with toritlla chips but also makes an excellent topping for grilled fish or chicken.