I’ve committed guacamole blasphemy and I’m not even sorry. I just couldn’t help myself after that pomegranate, feta and avocado toast last week. It’s festive, right? And delicious, too—creamy, classic guacamole contrasts surprisingly well with sweet, juicy, ruby red pomegranate arils.
If you really want to mess with a classic, try adding some feta on top of this pomegranate guac. I love it with feta and without, but I thought I’d leave the cheese out this time and present it as a party option that everyone can enjoy. It’s dairy free/vegan, gluten free, nut free, soy free, tomato free… and I suppose it could be cilantro free if you have any cilantro haters in the house. I am not one of them.
This guacamole has been my go-to snack over a busy weekend. I’ve been working my way through some serious post-travel, oh-hey-there-holidays overwhelm, but I have a few more wholesome party snacks to share this week. I know I’m not the only one who’s feeling swamped, so let me know if there’s a particular kind of recipe you’re looking for! I’d be glad to help.
Festive Pomegranate Guacamole
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 3 cups
- Category: Appetizer
- Cuisine: Mexican
Homemade guacamole with fresh pomegranate makes a beautiful holiday appetizer! It’s a vegetarian/vegan, gluten-free snack that everyone will enjoy. This guacamole goes great with tortilla chips and prepared raw vegetables, like carrots and broccoli. Recipe yields about 3 cups of guacamole (enough for a small gathering) and could easily be halved.
- 4 medium ripe avocados, pitted and diced
- 2 tablespoons fresh lime juice
- 2 garlic cloves, pressed or minced
- 1 teaspoon salt
- ½ medium red onion, chopped
- ¼ cup fresh cilantro, mostly leaves, chopped
- 1 to 2 jalapeños (or 1 serrano pepper), seeded and chopped
- 1 medium pomegranate, deseeded (about 1 cup worth of pomegranate arils)
- Entirely optional: ½ cup crumbled feta
- 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 is nice and creamy.
- To ensure that the onion flavor doesn’t overpower the guacamole, rinse the chopped onion under running water (I used a fine mesh colander). Pat the onion dry with a paper towel.
- Add the onion, chopped cilantro and jalapeño to the bowl and mix well. Gently stir in ½ of the pomegranate arils. For extra presentation points, transfer the guacamole to an appropriately sized serving bowl now. Sprinkle remaining pomegranate arils over guacamole, along with some additional chopped cilantro and totally optional feta, if you’d like. Serve immediately.
Recipe adapted from Mexican Everyday by Rick Bayless.
Storage suggestions: If you have leftover guacamole, cover the top with plastic wrap, pressing it against the surface to minimize oxidation. Guacamole is best fresh but will keep in the refrigerator for up to two days.
If you love this recipe: You’ll also love my fresh margaritas, sweet potato and black bean tacos with avocado pepita dip, kale, black bean and avocado burrito bowl and blue corn nachos with homemade guacamole!
P.s. Here’s a roundup of my favorite Mexican recipes!