Pomegranate Guacamole
Photos by Mia McDonald
Pomegranates are one of the few fruits in season during the winter. They are packed with antioxidants and have a wonderful sweet-tart taste. The combination of spicy and sweet in this guacamole is unexpected and delicious. I like to serve this inside of a romaine leaf, or as a dip for crudites!
Ingredients:
2 ripe avocados
½ tablespoon minced garlic
2 tablespoon fresh lime juice
2 tablespoon chopped cilantro
½ cup pomegranate seeds
pinch of salt
Directions:
Gently mash all ingredients together in a bowl. Adjust seasoning to taste.
Tip: Here’s an easy way to open a pomegranate that won’t stain your hands. Cut the pomegranate into quarters. Submerge them in a bowl of water. With your hands remaining under water, gently remove the seeds from the membrane and outer skin. Discard the membrane and outer skin. Strain the water from the seeds using a sieve or colander. Remove any remaining pieces of membrane.
