Guacamole with Pomegranate Seeds
Classic guacamole — mashed avocado, lime, cilantro, onion, and jalapeño — gets pomegranate seeds stirred in for bursts of tart sweetness and a pop of color. The combination plays the richness of the avocado against the juicy, slightly tart seeds in a way that works well for holiday spreads or everyday snacking. It takes about 10 minutes to prepare.
Equipment
- Medium mixing bowl
- Fork or potato masher
- Knife and cutting board
Ingredients
- 3 large ripe Hass avocados halved, pitted, and scooped
- 1 tablespoon fresh lime juice about 1/2 lime
- 1 small red onion finely minced
- 1 small jalapeño seeded and finely chopped
- ⅓ cup chopped fresh cilantro
- 1 large Roma tomato deseeded and finely diced
- ½ teaspoon sea salt or to taste
- ¼ teaspoon ground cumin optional, for depth
- ½ cup fresh pomegranate seeds plus extra for garnish
Instructions
- In a medium mixing bowl, add the scooped avocado halves. Using a fork or potato masher, mash them until a chunky-smooth consistency forms. Avoid overmashing to retain texture.
- Add the lime juice and sea salt immediately to prevent browning. Stir gently to combine.
- Fold in the red onion, jalapeño, cilantro, diced tomato, and cumin (if using). Mix until everything is evenly distributed.
- Finally, gently mix in the pomegranate seeds, reserving a few to garnish on top before serving.
Notes
- Choose avocados that yield slightly to firm pressure when squeezed. Overripe avocados will have a bitter flavor.
- For extra flair, add a few microgreens or edible flowers on top when garnishing.
- If pomegranates are out of season, try finely chopped mango or red grapes as a sweet-tangy substitute.
Nutrition
Calories: 275kcalCarbohydrates: 20gProtein: 4gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 367mgPotassium: 877mgFiber: 12gSugar: 6gVitamin A: 507IUVitamin C: 23mgCalcium: 32mgIron: 1mg
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