Adventures of the Heart
Mary Zalmanek
Appetizers: Pomegranate Guacamole

Serves 6 to 8

When I made this for the first time during the holidays, I called it Christmas Guacamole because of the colors. I like it enough that it’s not just for Christmas any more.  You can buy peeled pomegranate arils (fancy name for the seeds) in the produce sections at Costco or Whole Foods during pomegranate season, which typically runs from September through February.  

  • 3 medium avocados or 2 extra large avocados
  • 2 tbsp grated onion (or 1/4 cup onion, finely diced)
  • 1 lime, juiced
  • 1 to 2 jalapeños, seeds removed and finely chopped
  • 1 bunch cilantro, chopped
  • 1/4 tsp salt
  • 3/4 cup pomegranate seeds, divided
  • 1/2 cup Go Raw Sprouted Pumpkin Seeds with Celtic Sea Salt

Halve and pit the avocados. Mash with a fork. 

For this recipe, I prefer grated onion.  Slice the end off of an onion, then cut away the outer layer about 1 inch from the end.  Hold the unpeeled end of the onion, and grate the sliced end against the large holes on a boxed grater. If you’d rather dice your onion, you’ll use about twice as much onion for similar flavor. 

Combine the mashed avocados, onion, lime juice, jalapeño, cilantro and salt.  Mix in 1/2 cup pomegranate seeds and 1/3 cup pumpkin seeds. Sprinkle the rest of the seeds on top of the guacamole (just because it’s so pretty that way).

Serve with tortilla chips or rice chips.