Here is a recipe from "Taste of Israel - A Mediterranean Feast,"
by Avi Ganor and Ron Maiberg.
Avocado & Pomegranate Salad
Peel the avocados, remove the pit/stones, and slice into thick half
rings. Drop the rings into a bowl containing water and lemon juice--this
will prevent them turning black.
2 ripe avocados
4 oz. black grapes
1 teaspoon sugar
4 Tablespoons white wine vinegar
2 Tablespoons corn oil
1 Tablespoon peanut oil
4 Tablespoons chopped mint
salt and pepper
Cut the pomegranate in half and crush it over a bowl to remove and
collect the seeds. Wash the grapes and mix them with the pomegranate seeds.
Drain the avocado pieces and add them to the fruit.
To make the dressing, put all the ingredients into a glass jar, screw
the lid on firmly and shake vigorously for 2 minutes. Pour over the avocado
and fruit. Toss well before serving.
Serves 4 to 6