I know what you’re probably thinking…guacamole isn’t necessarily a “holiday” recipe. But hey, this year is a little different than most. You might as well make what brings you joy. And for me, that’s this guacamole! I promise you it’s delicious. The creamy guacamole contrasts so well with the slightly tart and juicy pomegranate seeds, and it makes for the prettiest holiday appetizer. It’s also dairy free, vegan, gluten free, nut free, soy free, etc. If dairy isn’t a problem for you, I suggest adding feta on top for a little bonus flavor.
- 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 (you can leave this out if you don’t like cilantro)
- 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. Sprinkle remaining pomegranate arils over guacamole, along with some additional chopped cilantro and totally optional feta, if you’d like. Serve immediately.