Description

Festive Pomegranate Guacamole is a vibrant and creamy twist on the classic guacamole, bursting with the tart sweetness of fresh pomegranate arils. This colorful appetizer combines ripe avocados, zesty lime juice, crunchy red onion, spicy jalapeños, and fresh cilantro for a delightful flavor balance. Perfect for holiday gatherings, it can be served with tortilla chips or fresh vegetables for a healthy snack.

Ingredients

Scale

Guacamole Base

4 medium ripe avocados, pitted and diced
2 tablespoons fresh lime juice
2 garlic cloves, pressed or minced
1 teaspoon salt

Mix-ins and Garnish

½ medium red onion, chopped
¼ cup fresh cilantro, mostly leaves, chopped
1 to 2 small jalapeños (or 1 serrano pepper), seeded and chopped
1 medium pomegranate, deseeded (about 1 cup pomegranate arils)
Optional: ½ cup crumbled feta

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Instructions

Prepare the avocado base: With a spoon, scoop the avocado flesh into a medium-sized mixing bowl. Add the lime juice, garlic, and salt. Mash the ingredients together with a large fork or potato masher until the avocado is creamy and smooth.
Rinse and dry onion: To mellow the onion's flavor, rinse the chopped onion under running water using a fine mesh colander. Pat the onion dry thoroughly with a paper towel.
Combine ingredients: Add the rinsed onion, chopped cilantro, and jalapeño to the bowl with the mashed avocado. Mix well to combine evenly. Gently stir in half of the pomegranate arils to incorporate some bursts of sweetness.
Garnish and serve: Transfer the guacamole to a serving bowl. Sprinkle the remaining pomegranate arils on top along with additional chopped cilantro. Add crumbled feta if desired. Serve immediately with tortilla chips or fresh vegetables.
Storage tips: If you have leftover guacamole, cover the surface tightly with plastic wrap pressing it directly onto the guacamole to reduce oxidation. Refrigerate and consume within two days for best freshness.

Notes

This guacamole is vegetarian and gluten-free, making it perfect for a wide range of dietary needs.
Rinsing the red onion reduces its sharpness and balances the flavors.
The pomegranate adds a festive color and tangy contrast that brightens the guacamole.
Use ripe avocados for a creamy texture; if avocados are underripe, ripen them at room temperature for a couple of days.
For less heat, reduce the jalapeño amount or remove all seeds.
This recipe yields about 3 cups, ideal for a small gathering and can be easily halved.
Serve with tortilla chips or raw vegetables such as carrots and broccoli for a healthy snack option.

Nutrition

Serving Size: 1/3 cup
Calories: 122 calories
Sugar: 3.4 g
Sodium: 264.5 mg
Fat: 9.6 g
Saturated Fat: 1.3 g
Unsaturated Fat: 8.3 g
Trans Fat: 0 g
Carbohydrates: 10.2 g
Fiber: 5.1 g
Protein: 1.6 g
Cholesterol: 0 mg