Sugar guacamole recipe

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.