For the love of avocados, here is a twist on traditional guacamole you’ve got to try. Avocado pomegranate 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.
Avocado Pomegranate Guacamole
One of my great weaknesses is guacamole and chips. There. I’ve confessed. At least it’s good for you. 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. Kent was telling me, “put it away”! The creamy texture and buttery flavor of avocados are amazing against the tart-sweet pomegranates seeds and the colors are beautiful.
How to Open an Avocado
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.
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.
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.
Creamy or Diced – You Choose
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.
Next time you need a game day snack, try this fall avocado pomegranate guacamole.
Avocado Pomegranate Guacamole
- 2 ripe but firm avocados
- 1/2 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
- Slice, seed, peel and dice the avocado. For help, see directions in the post.
- Place diced avocado in a medium bowl. Add the pomegranate seeds, cilantro, shallot or onion, lime juice, salt and pepper and gently stir together. For a creamier guacamole, add the diced pieces to a bowl or mortar and pestle. Mash avocado as much as you prefer, then add the rest of the ingredients.
- Serving ideas: Serve with corn chips or cucumber slices sliced long on the diagonal to work like a chip for dipping. You can even dollop the guacamole into small lettuce cups.