2 avocados
1 firm medium tomatoes, seeded
2 Tbsp. Lime juice
Salt and pepper to taste
1 tbsp salsa
1/4 tsp crushed garlic (optional)
1 jalapeno chopped up (if you want to make this really spicy - optional)
1 mango - chopped up into pieces
1 Pomegranate opened up with all the seeds 

Cut avocados in half, remove the seeds and scrape them out.  Mash with  a fork. Cut the tomato in half parallel with the top and remove seeds. Dice your tomatoes and add them to your bowl. You can add more spices and make this spicy if you want to.
Add the rest of the seasonings to your taste.  Add Mango and pomegranate along the sides of the bowl when serving.  Serve right away.

This salad can be prepared up to 2 hours ahead and stored in the refrigerator, with the avocado and dressing left off until just before serving. 

Yield: Serves 4-6 

Ingredients:

• 1 large head Romaine lettuce, chopped 
• 3/4 cup halved cherry tomatoes 
• 1 (15 ounce) can black beans, drained and rinsed 
• 1 red, yellow, or orange bell pepper, seeded and chopped 
• 1 large or 2 small ears corn, kernels sliced off 
• 1/2 cup sliced radishes 
• 1/2 cup sliced Persian cucumber  
• 1 avocado, peeled, seeded, and diced 
• 1/4 cup fresh lime juice 
• 1/4 cup extra virgin olive oil 
• 2 tablespoons honey, agave, or orange juice 
• 1 clove garlic, minced 
• 2 tablespoons fresh minced cilantro 

Instructions: 

1. Place the lettuce in a large salad bowl. Top with tomatoes, beans, pepper, corn kernels, radishes, cucumber, and avocado. 
2. Add lime juice, olive oil, honey, garlic, and cilantro to a small jar. Close the lid and shake to combine. Alternatively, whisk together in a small bowl. 
3. Pour dressing over the salad and toss to combine. Serve.