Festive Pomegranate Guacamole

4.8 from 6 reviews

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.

pomegranate guacamole recipe



  1. 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.
  2. 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.
  3. Add the onion, chopped cilantro and jalapeño to the bowl and mix well. Gently stir in 1/2 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!

▸ Nutrition Information

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