Description

Festive Pomegranate Guacamole is a vibrant and creamy avocado dip enhanced with fresh pomegranate arils, jalapeños, and cilantro. This bright and colorful guacamole adds a festive twist to the classic recipe, perfect for holiday appetizers or any gathering. It’s a vegetarian and gluten-free snack that combines creamy, tangy, and spicy flavors with a pop of juicy sweetness from pomegranate seeds.

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

1/2 medium red onion, chopped
1/4 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 Topping

1/2 cup crumbled feta cheese

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Instructions

Mash the Avocados: 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 nice and creamy.
Prepare the Onion: To ensure the onion flavor doesn’t overpower the guacamole, rinse the chopped onion under running water using a fine mesh colander. Pat the onion dry 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 all flavors evenly.
Add Pomegranate Arils: Gently stir in half of the pomegranate arils to incorporate a sweet and juicy pop in the guacamole.
Serve and Garnish: Transfer the guacamole to an appropriately sized serving bowl. Sprinkle the remaining pomegranate arils on top along with some additional chopped cilantro. Optionally, sprinkle crumbled feta over the guacamole for extra flavor. Serve immediately.
Storage Tip: If you have leftover guacamole, cover the top tightly with plastic wrap pressed against the surface to minimize oxidation. Keep refrigerated and consume within two days for best freshness.

Notes

This guacamole is perfect as a festive appetizer or snack, especially during holidays.
The rinsing step reduces the sharpness of raw onion, balancing the flavors.
It pairs beautifully with tortilla chips, raw veggies like carrots and broccoli, or as a topping for tacos.
Recipe yields approximately 3 cups of guacamole, suitable for a small gathering.
To make a smaller portion, simply halve the ingredient quantities.
For a vegan version, omit the optional feta cheese or substitute with a plant-based alternative.

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