Named for the colors of the Mexican flag – white, red and green!

• 2 large onions, peeled & finely chopped
• 15 oz FRESH lemon juice
• 4 large avocados
• 4 oz fresh cilantro
• 3 oz serrano chilies, deseeded, deveined & chopped
• salt & freshly ground black pepper
• 2 oz fresh pomegranate seeds
• 2 oz ricotta or feta cheese, crumbled

Marinate the onion in the lemon juice for 30 minutes, then drain and set aside.  (I usually use the lemon/onion juice for something else….) Mash the avocado, add cilantro, marinated onion, 1/2 the pomegranate seeds and serrano chilies. Season with salt and pepper.

Arrange in bowl with scattered pomegranate seeds and crumbled cheese on top.