One fun thing about living in Arizona is that come fall and winter, pomegranate and all sorts of citrus trees are ready to share their bounty. We got free pomegranate passed to us and we enjoyed it in salads as well as this festive guacamole. I brought this and some hummus to our ward cooking club- they were a little out of place among the sweet dips, but I think it can be a welcomed taste during a time of so many sweets. I first tried this 3 or 4 years ago when Amber brought it to choir practice and I'm so glad Jessie had the recipe on the blog because it should surely become a Christmas tradition.
Ingredients
3 large avocados, peeled and pitted
1 lemon, juiced (or lime)
2 Tbsp. yellow or white onion, minced (next time I might use 1/4 cup)
2 Tbsp. fresh cilantro, chopped
1/2 tsp. organic cane sugar
1/2 tsp. salt (to taste)
1 small or 1/2 large pomegranate, seeded
freshly ground black pepper, to taste
Directions
1. Place avocado in a medium sized bowl. Pour in lime juice and mash with a fork until smooth but chunky. Stir in onion, cilantro, sugar, and salt. Gently fold in pomegranate seeds. Season to taste with salt and pepper. Refrigerate, in an airtight container, until ready to serve.
Serves 4.
original recipe from Amber Sanovich, with adaptations from ahintofhoney
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