Ingredients
Guacamole Base
- 4 large avocados
- 1/2 red onion, chopped
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 serrano pepper, minced (seeds removed for less heat if desired)
- 1 garlic clove, minced
- 1/2 teaspoon salt
Add-ins & Garnish
- 1/2 cup pomegranate arils, plus more for garnish
- Veggie straws, tortilla chips, or pretzel crisps for serving
Instructions
- Prepare the produce: Rinse all produce under cold water to clean. Cut the avocados in half, remove the pits, and scoop out the flesh into a mixing bowl.
- Mash the avocados: Add the salt and freshly squeezed lime juice to the avocado halves. Using an avocado masher or fork, mash the avocados to your desired consistency.
- Add chopped aromatics: Finely chop the red onion and fresh cilantro leaves, adding them directly to the mashed avocado bowl for fresh flavor.
- Incorporate the heat and garlic: Mince the serrano pepper (removing seeds for mildness if preferred) and garlic clove before mixing them into the bowl to add a spicy, savory kick.
- Add pomegranate arils: Quarter the pomegranate and carefully remove the arils. Gently fold 1/2 cup of the arils into the guacamole mixture to add bursts of sweet-tart flavor and vibrant color.
- Garnish and serve: Transfer the guacamole to a serving dish and sprinkle additional pomegranate arils on top for garnish. Serve immediately with veggie straws, tortilla chips, or pretzel crisps for dipping.
Notes
- For less heat, remove the serrano pepper seeds before mincing.
- To keep guacamole fresh longer, cover tightly with plastic wrap pressing it directly onto the surface to prevent browning.
- Adjust lime juice and salt to taste depending on your preference.
- Pomegranate arils add a unique texture and sweetness—ensure to remove all white pith for a better taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
