Pomegranate guacamole is a festive holiday spin on one of my most loved recipes. It’s a blend of fresh, simple ingredients that together create an unexpected pop of flavor. Serve it with a pile of tortilla chips for the perfect holiday appetizer.
Who needs store-bought guacamole when you can make a better, fresher version at home. With just 6 ingredients, my best ever guacamole is not to be overlooked. It may seem like a simple recipe, but you’d be surprised with how delicious and authentic it tastes.
But today, I’m tweaking it. Just as I did when I made BLT guacamole, except today’s version is festive for the holidays. I’m swapping tomatoes for pomegranates, yellow onion for red onion and adding a bit more cilantro for that vibrant green contrast.
Not only do the pomegranate seeds look beautiful against the guacamole’s green color, but they add a burst of sweet flavor with every bite. You’ll love this guacamole variation!
What Are The Benefits Of Pomegranate?
Lucky for you, this appetizer is filled with superfood ingredients. Not only are avocados loaded with healthy fats, but pomegranates are a nutritional powerhouse. While the skin is not edible, the little seeds can be eaten raw or processed into a delicious juice.
These seeds are packed with nutrients such as Vitamin C, fiber, folate, potassium, and so much more. Meanwhile, they have high levels of antioxidants and are considered a great anti-inflammatory fruit. So, I’d say the more pomegranates the merrier!
How To Deseed A Pomegranate
While you can buy boxed pomegranate seeds, I think fresh pomegranates have a much better flavor. Here’s a quick tutorial on how to deseed a pomegranate.
- Fill a large bowl with water.
- Slice the pomegranate halfway, but try not to cut all the way into the center. You want to avoid cutting into the seeds inside.
- Slightly pull apart the two halves using your hand.
- Place the halves in the bowl of water and push the skin outwards, opening the fruit.
- Using a large spatula or spoon, wack the back of the pomegranate. The seeds will begin to fall out here.
- Pick out the straggler seeds with your hand and drain the water.
How To Make Pomegranate Guacamole
This recipe comes together in just 10 minutes! Just follow the 4 steps below.
- Add all the ingredients into the bowl, except for the pomegranate seeds.
- Mash everything together using a fork, until it’s creamy and combined.
- Add 1/2 cup of the pomegranate seeds and stir together. Then transfer this into a serving bowl.
- Top with the remaining 1/4 cup of pomegranate seeds. Add a sprinkle of cilantro for a vibrant pop of color.
Enjoy your pomegranate guacamole with tortilla chips, and wash it down with a pomegranate margarita (a great way to use up those leftover pomegranate arils!).
More Festive Appetizers To Serve
In charge of bringing an appetizer to your next party? Here’s a few ideas that your guests will love!
- Smoked Salmon Cheese Ball
- Prosciutto Wrapped Sweet Potatoes With Maple Balsamic Glaze
- Deviled Eggs
- French Onion Dip
- Smoked Salmon, Avocado, and Cucumber Bits
- Spinach & Artichoke Dip
- Herbed Chevre, Spinach, And Smoked Salmon Pinwheels
And if you’d like another red and green combo, try my guacamole stuffed tomatoes!
Pomegranate Guacamole (Holiday Festive!)
- 3 avocados, ripe
- 1/2 small red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeno pepper, seeds removed and finely diced
- 2 garlic cloves, minced
- 1 lime, juiced
- 1/2 teaspoon sea salt
- 3/4 cup pomegranate seeds (divided)
- Add all ingredients except the pomegranate seeds to a mixing bowl.
- Use a fork to mash the ingredients together, until well combined.
- Add 1/2 cup of the pomegranate seeds and stir together. Then transfer into a serving bowl.
- Top with the remaining 1/4 cup of pomegranate seeds and an extra sprinkle of cilantro, for that red and green pop of color.