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Pomegranate Guacamole

October 20, 2021 | Author: Ashley McCrary

This Pomegranate Guacamole is a festive twist on the traditional recipe. It’s the perfect appetizer for any gathering or party and goes perfect with plantain chips, carrots or tortilla chips. It’s vegan, gluten-free and paleo. 

Pomegranate Guacamole

Tis’ the season to take things up a notch though with this Pomegranate Guacamole recipe. Traditional guacamole with tomatoes is always a go-to for the summer, but in the fall I don’t crave that version. Instead of using tomatoes in the fall, I sub pomegranate arils and it adds a bit of sweetness and crunch. Not only are the flavors insanely delicious but the pomegranate seeds add such a beautiful color against the green avocado.

A large cutting board with  pomegranate guacamole with pomegranate aril over the top along with plantain chips scattered across the cutting board.

Tips & Tricks For This Pomegranate Guacamole Recipe

  • Picking Ripe Avocados: It’s important to use ripe avocados. The best way to pick avocados at the store is to look for dark green and almost black in color. The skin should be bumpy and when you apply pressure it should be somewhat firm, but not mushy.
  • Get The Most Juice Out Of Your Limes: Microwave them before cutting for 20 seconds.This makes juicing so much easier and you get twice the juice.
  • How To Store Leftover Guacamole: My favorite way to store leftovers is to squeeze a thin layer of lemon/lime juice over the guacamole to form a barrier with the air. Cover the dish with plastic wrap, pushing the wrap, so it is flush with the guacamole to prevent air pockets.

How To Easily Remove Seeds From A Pomegranate?

There are a lot of easy ways to remove seeds from a pomegranate. My favorite way is from BBC Good Food.

  1. Roll the fruit first to loosen the seeds.
  2. Score around the middle and tear it open into halves.
  3. Hold each half over a bowl, seeds facing down and tap the skin with a wooden spoon, squeezing a little to release the seeds.
A large bowl of pomegranate guacamole with pomegranate arils over the top and a plantain chip dipped in the side.

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Pomegranate Guacamole

This Pomegranate Guacamole is a festive twist on the traditional recipe. It’s the perfect appetizer for any gathering or party and goes perfect with plantain chips, carrots or tortilla chips. It’s vegan, gluten-free and paleo. 

  • Total Time: 15 minutes
  • Yield: 46 servings 1x

Ingredients

Scale
  • 4 medium ripe avocados, pitted and diced
  • 1/2 cup pomegranate arils/seeds
  • 1 large jalapeño, seeds removed and diced
  • 1/2 red onion, diced
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon kosher coarse salt
  • 1/2 teaspoon cracked black pepper
  • 1 1/2 limes, juiced
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Cut the avocados in half lengthwise. Remove the seed. Scoop out the flesh with a spoon and transfer to a medium bowl.
  2. Add the lime juice, red onion, cilantro, and jalapeño. Season with salt and black pepper, to taste. Using a fork, roughly mash the avocado until either smooth or chunky consistency. Whichever consistency you prefer. Taste and adjust seasoning as desired. 
  3. Carefully stir in 1/4 cup of the pomegranate arils/seeds. Transfer to a serving bowl and add the rest of the pomegranate arils to the top of the guacamole for a beautiful presentation. 
  4. Serve immediately with plantain chips or veggies and enjoy!
  • Author: Ashley McCrary
  • Prep Time: 15 minutes
  • Category: Appetizer/Dip
  • Method: No Cook
  • Cuisine: Mexican
  • Diet: Gluten Free

Keywords: Pomegranate Guacamole, Guacamole, Pomegranate Guacamole Recipe, Pomegranate Guacamole Dip


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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Hope everyone had a Happy St. Patrick’s Day. I was planning to take off posting today, but I found this gem and had to share. Vegan Vanilla Cake with Buttercream Frosting. 

If you are looking for a yummy vegan cake and buttercream, be sure to check out this recipe. It’s seriously incredible. 

Grab the full recipe over in the link in bio 
or at https://healthylittlepeach.com/vegan-vanilla-cake-with-buttercream-st-patricks-day/#tasty-recipes-22812
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The perfect cozy soup for this weekend. This Salsa Verde Chicken Soup is so easy to make and requires simple ingredients. Throw it in the crockpot, instant pot, or stovetop. 

Low Carb, Paleo, Whole30, and Dairy-Free

Click the link in my bio and tap the photo to be directed to the recipe. https://healthylittlepeach.com/salsa-verde-chicken-soup-keto-whole30/
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Life is so easy with you!❤️ Happy Valentine’s Day, Sweet Thang.
✨Creamy Crab Dip✨ SAVE THIS RECIPE

This dip is the perfect appetizer for The Super Bowl this weekend. 

It’s Whole30, Keto, Paleo, Gluten & Dairy-Free!!

✨Crab Dip (Dairy-Free)✨

1 pound jumbo lump crabmeat, picked and drained 
8 ounces dairy-free cream cheese Kite Hill (or regular cream cheese will work)
1/2 cup mayonnaise 
1 tbsp Franks hot sauce
1 tbsp. lemon juice
⅓ cup chopped onions
3 garlic cloves, minced
1 tbsp vegan butter (or regular if not DF)
1 tsp salt
¼ tsp pepper
½ tsp onion powder
1 ½ tbsp nutritional yeast (or sub shredded cheese)
½ tsp paprika
½ tsp black pepper
2 tsp Old Bay seasoning
½ tsp ground mustard

1 tbsp chopped fresh parsley

✨Instructions✨

1. Preheat the oven to 350F. Heat a small skillet over medium-high heat and add the butter along with the minced garlic and onions. Cook for 2-3 minutes.
2. In a large bowl mix together the crab meat, dairy-free cream cheese, mayo, lemon juice, hot sauce, seasonings (except for nutritional yeast) along with the cooked onions and garlic. Mix together until combined.
3. Grease a 2-quart baking dish and add the crab mixture evenly. Sprinkle the top with nutritional yeast or you can sub cheese here.
4. Bake for 25-30 minutes. Enjoy!
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#superbowl #appetizers #appetizer #appetizerideas #healthyrecipes #healthyfood #crabdip #crab #healthyeating #healthyfoodideas #glutenfree #glutenfreerecipes #dairyfree #dairyfreerecipes #feedfeed #feedfeedglutenfree #whole30 
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Needing a healthier Valentine’s Day dessert? Be sure to give this Keto Blueberry Cobbler a try. 

It is the perfect sweet treat without all the sugar. The filling consists of  fresh blueberries, all-natural sweeteners, lemon juice and xanthan gum and is topped with a nutty crumble and baked to perfection. Keto, Paleo, Gluten Free, and Dairy Free

➡️Grab the full recipe at healthylittlepeach.com or over in the link in bio 
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#ketodessert #ketorecipes #keto #valentineday #dessert #healthydessert #healthyfood #healthyeating #healthylifestyle #healthyliving #paleorecipes #paleo #glutenfree #glutenfreerecipes #blueberrycobbler
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