Description
Festive Pomegranate Guacamole combines creamy ripe avocados with bright lime juice, fresh herbs, and juicy pomegranate arils for a colorful and flavorful holiday appetizer that's vegetarian and gluten-free.
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
- 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 worth of pomegranate arils)
Optional
- ½ cup crumbled feta
Instructions
- Prepare 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 creamy and well blended.
- Rinse Onion: To reduce the sharpness of the onion, rinse the chopped onion under running water using a fine mesh colander. Pat dry thoroughly with a paper towel to remove excess moisture.
- Combine Ingredients: Add the rinsed onion, chopped cilantro, and jalapeño to the mashed avocado mixture. Stir well to combine all flavors evenly.
- Add Pomegranate Arils: Gently fold in half of the pomegranate arils to the guacamole without mashing them, preserving their juiciness and texture.
- Serve and Garnish: Transfer the guacamole to a serving bowl. Sprinkle the remaining pomegranate arils, additional chopped cilantro, and optional crumbled feta over the top for a festive presentation. Serve immediately.
- Storage: If there are any leftovers, cover the guacamole tightly with plastic wrap, pressing it directly onto the surface to minimize browning. Refrigerate and consume within two days for best freshness.
Notes
- This guacamole is an elegant and colorful addition to holiday parties or casual gatherings.
- It's vegetarian and gluten-free, perfect for accommodating dietary preferences.
- Pairs wonderfully with tortilla chips and fresh raw vegetables like carrots and broccoli.
- The recipe yields about 3 cups, ideal for a small group, but ingredients can be halved for fewer servings.
- Fresh lime juice helps prevent the avocado from browning quickly.
- Optional feta cheese adds a salty, creamy dimension but can be omitted for a dairy-free version.
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
