Pomegranate Guacamole is a favorite at potlucks or your family table. Dip with chips, crisp vegetables, spread on flatbread or in a tortilla sandwich; the creamy consistency is a real treat. This recipe is presented extra mild, but you can kick it up with jalapeno or cilantro if desired.
1 tsp minced garlic
½ cup flat parsley or celery leaves
1 green onion, 1 TBLS fresh chive, or 2 tsp. freeze dried chive.
3 ripe avocados
3 tablespoons lemon or lime juice
¼ tsp. salt
½ tsp. chili powder
Pinch of cumin (optional)
De-seed your tomato by cutting into wedges and scraping with a knife. Set aside.
Gather your parsley or celery leaves. Place in a food processor.
Pulse the garlic, parsley, and chive until minced.
Cut the avocados in half, scoop out the flesh with a spoon. Discard any mealy spots, the seed, and the skin are ripe when the skin is dark green and are soft when squeezed gently. Place in the food processor.
Add in the citrus juice. This will keep the guacamole from turning brown.
Add in the salt and chili powder. Process until smooth.
Add in the tomato wedges and pulse until course chopped.
Fold in the pomegranate seeds. This recipe used the seeds from half a pomegranate. Store the guacamole covered in the fridge.