Pomegranate Guac
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What does this food offer in terms of nutrients and physical nourishment?
Protein (some from avocado)
Carbohydrates (avocado, onion, pom seeds)
Fat (avocado)
Fiber (avocado, onion, pom seeds)
Other (avocados contain B vitamins, vitamin C, and potassium)
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What does this food offer in terms of mental satisfaction through flavor, texture, and experience?
Creamy
Chunky
Juicy
Tart
Acidic
Cool
Fresh
Light
The recipe that I’m about to share with you is famous. Some might say. In some (small) circles. Specifically those who have been invited to the same Super Bowl parties as me or have ever gotten an invite to our super cool game nights.
Anyway, although this recipe is pretty basic it serves a punch of fun, unexpected goodness. I used to exclusively make it once a year for the Super Bowl when we lived in Pittsburgh, but now it just feels too delicious not to enjoy all year round!
Guacamole often gets a bad rap because it gets lumped in with other party snack foods but it can actually make a healthy, satisfying snack any time! Avocados, a delicious fruit (yes, fruit!) originating from Mexico, contain heart-healthy unsaturated fats, fiber, B vitamins, vitamin E and K, magnesium and copper!
Allergens: No major allergens
Servings: 4-6
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Ingredients:
2 large avocados
1/2 red onion, diced
Seeds/Arils of 1 pomegranate or 1 cup pom seeds (arils can be sold prepped in the produce section)
1 lime
1/4 fresh cilantro, chopped
Salt to taste
Optional: 1/2 - 1 jalapeño finely diced, and depending on your spice tolerance level, deseeded or not.
Directions:
Slice each avocado in half, remove pit, remove skin by peeling. Tip: Peeling vs scooping the flesh out ensures that the most nutrient dense part of the fruit (closest to the skin) ends up in your dish!
Using the back of a large fork or a potato masher, mash the avocado to desired texture. I prefer a chunkier guac, but feel free to mash to your heart’s content it if you like it really creamy!
Add in salt, juice of the lime, diced onions, cilantro and jalapeño (optional). Combine until evenly distributed.
Pat the pomegranate arils with a paper towel to absorb any excess juice to water it down. Carefully fold into the rest of the guac to prevent them from bursting (you want that to happen when you eat it!).
Garnish with extra cilantro, pomegranate or a lime wedge. Serve with crispy tortilla chips! My favorite brand is Siete’s grain-free tortilla chips made from cassava flour and baked instead of fried!
