- 2 ripe avocados, pits removed, peeled and diced
- ½ cup arils from 1 pomegranate
- ½ cup cucumbers, chopped(I recommend an English Cucumber without seeds)
- ¼ cup green onions, chopped
- ¼ cup cilantro, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Sour cream and cilantro for garnish (optional) Place diced avocados in bowl.
Score the pomegranate and place in a bowl of water. Break open the pomegranate to free the arils. The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils into a separate bowl.
Add one-fourth cup pomegranate arils and the other ingredients to the diced avocados. Mix well. Add salt and pepper to taste.
Place guacamole in a serving bowl and sprinkle remaining pomegranate arils on top for added color. Add garnish of sour cream and cilantro, if desired. Serve with assorted color tortilla chips.
Here is another variation... (I haven't tried this one...)
- 2 large ripe avocados
- 1/2 large onion, grated
- 2 garlic cloves, chopped
- 2 fresh chilies, serranos, seeded
- 2 tablespoons fresh coriander leaves
- 1 freshly squeezed lime
- 1/2 teaspoon salt
- 1 tablespoon pomegranate juice
- 3 tablespoons pomegranate seeds
Finely chop the onion, garlic, chilies serranos, and coriander leaves. Place in bowl and add lime juiceand salt, set aside. Peel and pit the avocados and place in a bowl. Mash with fork slowly adding the tablespoon of pomegranate juice. Add onion and garlic mixture and fold together to make a course pulp. Gently fold in pomegranate seeds. Serve with warm tortillas, tostadas, or corn chips.