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Here is a recipe from "Taste of Israel - A Mediterranean Feast," by Avi Ganor and Ron Maiberg.

Avocado & Pomegranate Salad

2 ripe avocados
1 pomegranate
4 oz. black grapes
lemon juice
water

Dressing

1 teaspoon sugar
4 Tablespoons white wine vinegar
2 Tablespoons corn oil
1 Tablespoon peanut oil
4 Tablespoons chopped mint
salt and pepper

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.

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

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