For the love of avocados, here is a twist on traditional guacamole you've got to try. Pomegranate avocado guacamole with lime, cilantro and shallot. So incredibly good and good for you. Love the colors! Sort of a fall guacamole, now that pomegranates are coming back into season.
One of my great weaknesses is guacamole and chips. There. I've confessed. At least it's good for you (except the chips). Last night before dinner we were really hungry and in need of a snack to tide us over. With a bowl of this in the fridge and tortilla chips, we polished off half the bowl. It's hard to stop eating. My husband said, "put it away"! The creamy texture and buttery flavor of avocados are amazing against the tart-sweet pomegranates seeds and the colors are beautiful.
- 2 ripe avocados
- ½ cup pomegranate seeds arils
- 1-2 tablespoons fresh chopped cilantro leaves
- 2 teaspoons finely chopped shallot or onion
- 1-2 tablespoons fresh lime juice
- Salt and pepper to taste
When buying avocados, I like them best when they just yield under gentle pressure when squeezed. Perfect avocados peel easily. I don't buy them too soft.
If you grew up eating avocados, you probably know how to handle them. If you struggle with them, here is how to open one. Place a sharp, heavy knife into the side of the avocado at mid-point (top to bottom) until you hit the seed, the rotate the blade around the avocado from top to bottom. Hold avocado in both hands and gently twist in opposite directions. The avocado should come cleanly apart.
Place the half with the seed on the cutting board, seed facing up. Stick the edge of the knife blade securely into the seed and twist the knife. The seed should come right out. To get the seed off the knife safely, grab it with a paper towel. Peel and dice the avocado.
How to Open a Pomegranate
With deep red to pinkish leathery skin, the apple-shaped pomegranate may look difficult to open but it’s really not. The under water method is easy. Cut a little off the top and bottom, score the vertical ridges on the outside with a paring knife, then break the pomegranate open in a large bowl of water.
Next, loosen the sections and free the seeds from the white membrane with your fingers. Discard the membrane and then drain off the ruby translucent seeds. Beware of trying this in a white top of any kind. You might end up with a pink polka dotted top.
The easy way to use pomegranate seeds (also called arils) is to buy them ready to go in the refrigerated section of many produce departments. It's just so handy to grab a package, but sometimes they are not as fresh. I find they also spoil more quickly than when you do it yourself.
- Open, seed, and dice the avocados (two ways)
- Either draw a grid in the avocado half with a small knife and scoop out the diced flesh, or skin the avocado and dice the flesh on a cutting board
- Make your guacamole, either creamy or chunky (see note below)
- Add lime juice, shallot or onion, plus salt and pepper
- Open and seed the pomegranate or open the package
- Add both to a bowl and enjoy. Sprinkle with cilantro for garnish or not
Creamy or Chunky
I left my avocados diced for this photo. If you prefer a creamier guacamole you can mash the diced avocado with a fork or do it the traditional way in a mortar and pestle (or the Mexican version called a molcajete) before you add the pomegranate seeds, lime, shallot and seasoning.
Serve with your favorite chips, either corn or cassava for grain-free. For a low-carb option, slice a cucumber thin on an angle and make fresh cucumber "chips", or serve with assorted raw veggies.
Next time you need a game day snack, try this fall avocado pomegranate guacamole.
For another delicious recipe using pomegranate try this pomegranate spinach salad.