Ingredients:
- 3 ready-to-eat avocados
- Squeeze of 1 lime
- 1/4 cup diced red onion
- 1/2 cup ruby-red pomegranate seeds
- 1 vine tomato, finely chopped
- 1 spicy green jalapeño, minced
- Handful of fresh cilantro leaves, roughly chopped
- Sea salt and cracked black pepper to taste
Directions:
- Cut the avocados in half lengthwise and remove pits. Scoop the creamy green flesh into a medium mixing bowl.
- Immediately add a good squeeze of fresh lime juice and gently mash the avocado pulp with a fork, leaving some small chunks.
- Stir in the red onions, jewel-toned pomegranate seeds, chopped tomato, minced jalapeño pepper, and chopped cilantro.
- Season to taste with sea salt and freshly cracked black pepper.
- Transfer vibrant pink and green guacamole to a colorful serving bowl. Garnish with a bit more cilantro leaves and extra pomegranate seeds.
The sweet-tart pop of the ruby-red pomegranate seeds pairs perfectly with the lush, velvety avocado base for a festive twist on classic guacamole. Dip an array of veggie sticks or tortilla chips for a fresh and lively appetizer or side.