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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
Prep Time15 minutes
Course: Appetizer/Dip
Cuisine: Mexican
Diet: Gluten Free
Keyword: Guacamole, Pomegranate Guacamole, Pomegranate Guacamole Dip, Pomegranate Guacamole Recipe
Method: No Cook
Servings: 4 -6 servings
Author: Ashley McCrary


  • 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


  • Cut the avocados in half lengthwise. Remove the seed. Scoop out the flesh with a spoon and transfer to a medium bowl.
  • 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. 
  • 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. 
  • Serve immediately with plantain chips or veggies and enjoy!