Avocados have become food celebrities; everyone loves the buttery fruit that’s as healthy as it is rich thanks to its 20 essential nutrients including stores of monounsaturated fats and fiber. And no party is complete without a bowl of guacamole. To prevent this adored dip from ever becoming tired, we incorporated pomegranate seeds and pepitas for a nutritionally supercharged guac sporting a lively interplay of flavors and textures. First, we made the perfect rustic but creamy guacamole by mashing three diced avocados with a whisk until cohesive but still chunky. Mincing our seasonings together ensured the flavors would be evenly distributed. For our topping, we scattered the dip with a mix of pomegranate seeds, pepitas, scallions, and cilantro leaves. The result was a creamy guacamole punctuated with pops of bright fruit and earthy crunch. For more spice, mince the ribs and seeds from the chile with the other ingredients. A mortar and pestle can be used to process the aromatics. To minimize discoloration, do not prepare the avocados until the paste has been made. To dice the avocado, hold pitted half in one hand and use a butter knife to slice through avocado flesh down to peel, spacing cuts ½ inch apart, in crosshatch pattern. Use a large spoon to scoop the flesh into bowl.
Ingredients
- 3 tablespoons pomegranate seeds
- 2 scallions, sliced thin
- 2 tablespoons roasted pepitas
- 2 tablespoons fresh cilantro leaves plus 2 tablespoons chopped
- 2 tablespoons finely chopped onion
- 1 serrano chile, stemmed, seeded, and chopped fine
- ¼ teaspoon grated lime zest plus 5 teaspoons juice
- Kosher salt
- 3 ripe avocados, halved, pitted, and cut into ½-inch pieces
- 1 plum tomato, cored, seeded, and minced
- 1 teaspoon cold-pressed extra-virgin olive oil
- Combine pomegranate seeds, scallions, pepitas, and cilantro leaves in bowl.
- Chop onion, chile, and lime zest with 1 teaspoon salt until very finely minced and homogeneous. Transfer to second bowl and stir in 4½ teaspoons lime juice. Add avocado and, using sturdy whisk, mash and stir mixture until well combined with some ¼- to ½-inch chunks remaining. Stir in tomato and chopped cilantro and season with salt to taste.
- Toss pomegranate-pepita mixture with oil and remaining ½ teaspoon lime juice. Transfer guacamole to serving bowl and top with pomegranate-pepita mixture. Serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 150 kcal Calories from Fat: 117 kcal |
|
% Daily Value*
|
| Total Fat 13 g 37% |
Saturated Fat 2 g 10% |
Trans Fat 0.0 g |
Sodium 150 mg 3% |
carbohydrates 9 g 7% |
Dietary Fiber 6 g 16% |
Sugars 2 g 2% |
Protein 2 g 4% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |