A festive twist on guacamole. The sweetness of the pomegranate is nicely contrasted with the creamy avocado and spicy chilis. The perfect dip for a holiday party.
Servings: 6 servings
- 3 avocados ripe
- 1 1/2 cups pomegranate arils
- 1 jalapeno add 1/2-whole depending on desired heat
- 2 tablespoons lime juice (1 small lime)
- 2 tablespoons clementine juice (1 small clementine)
- 1/4 teaspoon sea salt
- 1/8 teaspoon cumin
Slice avocados, and scoop out the flesh into a bowl.
Add jalapeño, cilantro, lime and clementine juices, sea salt and cumin, and stir the mixture to cream the avocado. I leave chunks of avocado, but how chunky or smooth is up to you.
Taste, and adjust seasonings, if necessary, remembering the heat will intensify as the oils are released from the jalapeño.
Add pomegranate arils, and gently mix in.
Garnish with more pomegranate arils or cilantro.
Serve with sweet potato chips, tortilla chips, or sliced veggies. Also makes a great taco or tostado topper!
Calories: 199kcal | Carbohydrates: 17g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 105mg | Potassium: 593mg | Fiber: 8g | Sugar: 7g | Vitamin A: 184IU | Vitamin C: 20mg | Calcium: 16mg | Iron: 1mg