Description
This guacamole is a refreshing twist on the classic, featuring creamy avocado, zesty lime, and a burst of sweetness from pomegranate seeds.
Ingredients
Scale
- 1 ripe Haas avocado
- the juice of 1 lime
- 3 tbsp finely chopped white onion
- a handful of fresh cilantro, finely chopped*
- 1 tbsp of minced jalapeno chile, or to taste, or a sprinkling of dried red chile flakes
- a large pinch of sea salt
- 1/4 cup pomegranate seeds, plus more for garnish
- *It pains me to write that the cilantro is optional, but I usually approach recipes with the mindset that all ingredients are optional. A recipe is a set of guidelines as opposed to a set of rules. I personally cannot imagine guacamole without cilantro, but I do recognize that sadly there are some people (such as my own sister) who consider cilantro to be about as edible and as delicious as dish soap.
Instructions
- Halve and pit the avocado. Scoop the flesh into a bowl and mash it with a fork or use a mortar and pestle until smooth but still slightly chunky.
- Add the lime juice, finely chopped white onion, cilantro, minced jalapeno chile, and sea salt. Mix well to combine all ingredients.
- Gently fold in the pomegranate seeds, ensuring they are evenly distributed throughout the guacamole.
- Taste and adjust seasoning if necessary. Serve immediately with your choice of chips.
Notes
For the best flavor, use ripe avocados and fresh lime juice. Pomegranate seeds add a refreshing twist and a pop of color. Serve with homemade banana chips, plantain chips, or blue corn chips for a unique experience. This dish is perfect for winter when pomegranates are in season.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3
- Sodium: 150
- Fat: 11
- Carbohydrates: 15
- Fiber: 7
- Protein: 2
- Cholesterol: 0