The first time I had guacamole with pomegranate seeds, I was in a Mexican restaurant in Arizona. I couldn’t believe how fabulous their sweet acidic crunch was in contrast to the creamy avocado, the sharp onion, and the fresh cilantro. Macerating the onions in the salted lime juice tones down their acerbic hit and prevents onion breath. The pomegranate seeds are best added right before serving and mixed in minimally.
This recipe feeds 5-8 people, but it’s easily halved, doubled, tripled, or made for one. The important thing to remember is that you want a little less than half a lime per avocado.
- ½ medium red onion, diced
- 2-4 limes, juiced
- 1 cup chopped cilantro
- 2-4 teaspoons salt (or salt to taste)
- 7 avocados
- Seeds of 1-1½ pomegranate
Begin by combining the onion, lime juice, cilantro, and some salt in a bowl. Let these ingredients sit between 5 minutes to 2 hours.
Add the flesh of 7 avocados. I like to cut them in half, remove the pit, cut the cubes into the skin, then use a spoon to scrape out the green chunks.
Take the pomegranates and cut them in half. Hold the pomegranate in your hand over a seperate bowl seeds side down. Using a wooden spoon, repeatedly hit the pomegranate until all the seeds have come out. Place the seeds on top of the guacamole.
If you want to make this incredible guacamole ahead of time, reserve the pits from the avocados and put them inside the guacamole once you’ve prepared it. This somehow prevents the guac from browning.