RECIPE BY SEYRAN FROM @legallyplantbased
This one has it all--some heat, creamy avocado, and sweet & sour notes from the pomegranate molasses!
- 2 peaches, chopped
- 10 baby plum tomatoes, chopped
- 1 avocado, chopped
- 1 medium bunch coriander, chopped
- 1 jalapeño, thinly sliced
- 1/2 lime, juiced
- 1 tbsp sumac
- 1 1/2 tbsp pomegranate molasses
- 1 tsp Aleppo pepper flakes (or red chili flakes)
- flaky sea salt to taste
- Mix everything in a large bowl and serve with your favorite nachos.
Seyran is a vegan food photographer & recipe developer based in Stockholm, Sweden.
Find more of her recipes on: www.legallyplantbased.com