The Che Guevara

Total time: 15 minutes
Courses: Salads
Time category: 15 minutes
Servings: 2 persons


  • Peeler
  • Sharp knife


  • 2 cups (260g) ripe mango
  • 1 1/2 ripe avocado
  • 4 to 5 tbs pomegranate kernels, and juice (about ¼ fresh pomegranate)


  • 2 tbs avocado oil
  • 2 tbs extra virgin olive oil
  • 1 lime, zest and juice
  • 1 to 2 tsp powdered mexican chilli (see note 1 below)

Finishing touches

  • pepitas (pumpkin seeds) (see note 2 below)


  • With a peeler or a knife, slice or dice mangos and avocados (or a mix of both to spice up presentation). Place in a bowl.
  • Remove pomegranate kernels, and keep juice aside. Add kernels to mangos and avocados. Lightly stir.
  • Add all dressing ingredients to pomegranate juice. Stir well. Pour into the bowl and lightly stir the dish.
  • Garnish with pepitas.


  1. There are several types of dried and powdered chillis, as well as blends. You can use the one you like best: commercial blend, or homemade, ancho, poblano, etc. Quantities are to be distributed depending on the chili strength.
  2. Pepitas: usually in Mexico, white pumpkin seeds are used, they still have their shells. Green pumpkin seeds are husked. You can use the one you like best.
Enjoy your meal!