Oh, happy day! Pomegranates are in season. When I made this for the first time during the holidays, I called it Christmas Guacamole because of the colors. I like it enough that it’s not just for Christmas anymore. Peeled pomegranate arils (fancy name for the seeds) are available in the produce sections at grocery stores during pomegranate season, which typically runs from September through February.  

If you’d like to cut down on carbs from tortilla chips, jicama slices make a tasty substitution.

If you have any leftovers, spread some guacamole on a slice of toast for breakfast. I love avocado toast!

Active time: 15 minutes                 Total time: 15 minutes

Specialized Kitchen Utensils

• Citrus squeezer
• Box grater

Serves 6 to 8

Ingredients

• 3 medium avocados or 2 extra large avocados
• 2 tbsp grated onion (or 1/4 cup onion, finely diced)
• 1 lime, juiced
• 1 to 2 jalapeños, seeds removed and finely chopped
• 1 bunch cilantro, chopped
• 1/4 tsp salt
• 3/4 cup pomegranate seeds (1 container 4.3 oz Pom Poms fresh arils), divided
• 1/2 cup Go Raw Sprouted Pumpkin Seeds with Celtic Sea Salt
• tortilla or rice chips
• jicama slices (optional)

Directions

Cut the avocados in half and remove the pits. Mash with a fork. 

Combine the mashed avocados, onion, lime juice, jalapeño, cilantro and salt.  Mix in 1/2 cup pomegranate seeds and 1/3 cup pumpkin seeds. Sprinkle the rest of the seeds on top of the guacamole (just because it’s so pretty that way).

Serve with tortilla or rice chips, or jicama slices.