Description
Festive Pomegranate Guacamole is a vibrant and flavorful twist on the classic guacamole, combining creamy ripe avocados with zesty lime, fresh cilantro, jalapeños, and juicy pomegranate arils. This colorful dip is perfect as a holiday appetizer or a snack, offering a refreshing balance of creamy, spicy, and sweet flavors with optional crumbled feta for extra tanginess.
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: 1/2 cup crumbled feta
Instructions
- Prepare the avocado mixture: 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 reaches a creamy consistency.
- Rinse and dry the onion: To reduce the sharpness of the onion flavor, rinse the chopped red onion under running water using a fine mesh colander. Then pat dry thoroughly 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 the flavors. Gently fold in half of the pomegranate arils to incorporate.
- Serve with garnish: Transfer the guacamole to a serving bowl. Sprinkle the remaining pomegranate arils and additional chopped cilantro on top. Add optional crumbled feta for extra flavor and presentation.
- Storage: Serve immediately for the best flavor. If storing leftovers, cover the guacamole surface tightly with plastic wrap pressed directly onto it to minimize oxidation. Keep refrigerated and consume within two days for optimal freshness.
Notes
- This guacamole is a colorful and festive choice for holiday gatherings and pairs beautifully with tortilla chips or raw vegetable sticks like carrots and broccoli.
- The recipe yields about 3 cups of guacamole, suitable for a small gathering, and can be halved easily for fewer servings.
- Rinsing the red onion helps mellow its sharp edge for a balanced flavor.
- Using ripe avocados is key for creamy texture and rich taste.
- The optional feta adds a tangy creaminess that complements the sweetness of pomegranate nicely but can be omitted for a dairy-free version.
- Pressing plastic wrap onto the guacamole surface prevents browning and preserves freshness when storing.
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
