This stunning appetizer is also called “Christmas Guacamole”, a tribute to the luscious deep green of the avocado and bright red pomegranate arils. Pomegranates and avocados are in season during the winter, so the holidays happen to be the perfect time of your to serve this guacamole dip. Since we’re well into February, I didn’t think the Christmas title was appropriate. But really, this “winter” dish will be well-enjoyed any time of year!
I got this recipe from a friend, and tweaked it a little to my liking. The original called for accent seasoning, something I had never heard of. With a little research, I learned that accent seasoning contains MSG, which provides a characteristic flavor, but isn’t on my list of natural ingredients. So I went with a pinch of sugar in its place. And remember to always add salt and pepper to your individual taste. Avocados tend to brown fast, so store any leftovers tightly sealed with plastic wrap.
Pomegranate Guacamole
INGREDIENTS
3 large avocados, peeled and pitted
1 lemon, juiced (or lime)
2 Tbsp. yellow or white onion, minced (next time I might use 1/4 cup)
2 Tbsp. fresh cilantro, chopped
1/2 tsp. organic cane sugar
1/2 tsp. salt (to taste)
1 small or 1/2 large pomegranate, seeded
freshly ground black pepper, to taste
DIRECTIONS
1. Place avocado in a medium sized bowl. Pour in lime juice and mash with a fork until smooth but chunky. Stir in onion, cilantro, sugar, and salt. Gently fold in pomegranate seeds. Season to taste with salt and pepper. Refrigerate, in an airtight container, until ready to serve.
Serves 4.
(Recipe- with adaptations- from Amber Sanovitch)
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Meghan- Sad to hear that the balsamic peaches didn’t turn out as hoped. I’ve been eying these two recipes that use grilled peaches in salads (one with a balsamic vinaigrette and the other has avocado, of course!)- sounded amazing to me- I thought I’d give them a go when peaches are back in season:
http://www.foodnetwork.com/recipes/mixed-green-salad-with-diced-avocado-peaches-crispy-bacon-feta-cheese-and-champagne-vinaigrette-recipe/index.html
http://www.foodnetwork.com/recipes/patrick-and-gina-neely/grilled-peach-salad-with-balsamic-bacon-vinaigrette-recipe/index.html
If you decide to try either of them let me know how they turn out!
it was a vegan recipe so its called “buttercream” but yes the avocado is the butter/fat. yep its suppose to go on chocolate cake/cupcake. oh and it doesn’t turn brown. 🙂
oh no please pass it on–you can take full credit
Meghan-
I love avocado! And yes, that recipe is intriguing! What did you put the frosting on? I’m thinking a chocolate cupcake would be good? Also, I was assuming that since it is called “buttercream” that it would contain butter?!- Maybe the avocado is the “butter”?
I did try your balsamic asparagus recipe and it turned out wonderful- I will be posting it soon! (Unless you object.)
you seem to really like avocado. I tried this a few nights ago and was enchanted with it. Not as weird as i thought it would be and a very pretty green color. Even my hubby liked it
Avocado Buttercream Frosting
2 small ripe avocados
2 tsp lemon juice
1 lb powdered sugar
1/2 tsp vanilla
Peel/pit avocado. And puree all ingredients together.
*oh the balsamic peaches that i mentioned from budget bytes— didn’t care for them… iwon’t mention another recipe unless i’ve actually tried it myself*