An easy and festive appetizer, this Pomegranate Guacamole comes together in 5 minutes and makes a beautiful dish at holiday parties or just a fun way to spice up your taco night. Vegan, paleo, dairy-free, gluten-free, and Whole30.
Last updated on December 5, 2019.
I can’t believe it’s already December and the holiday season! I am totally ready for it though. Especially ready for all the food that comes along with it, like this totally festive pomegranate guacamole!
We are all about the apps in my family. My sister is a huge fan of guac so this is dedicated to her, especially since we can’t be together this holiday season.
The holidays can sometimes get a little crazy with all the sweets, decadent foods, and comfort meals. But it doesn’t have to be all cookies, candies, and pie. This healthy guacamole recipes is full of healthy fats to help fill you up and keep you full. Avocados are also full of fiber, potassium, and vitamins B, E, and K.
You just might have to watch how many chips you eat with it if you are a chip fanatic like me 😜 of course veggies are also a great option for dipping!
Bonus is this comes together in about 5 minutes so you have time to be with your family, get ready for your holiday party, or get some of that minute shopping done. It makes a great holiday party appetizer or just a fun way to spice up your typical guacamole recipe.
This healthy guacamole recipe is creamy, sweet and savory, juicy, and a little crunchy. It turns your typical guacamole upside-down with the addition of pomegranates and pine nuts, making it the perfect combo and adding some texture to your typical creamy guacamole. And a perfect addition to your holiday!
Here is what you need:
- lime juice
- pomegranate arils
- pine nuts
- salt and pepper
First, toast your pine nuts. Heat up a small skillet and add nuts. Toast for 2-3 minutes, making sure to stir constantly, until slightly brown. Remove from plan and set aside to let cool. I like to save a handful on the side to top it with.
If needed, prepare the pomegranate. Next, dice your avocado and add it to the a bowl along with lime juice, cilantro, and salt and pepper. Mash until you reach your preference of guacamole – I like mine somewhat smooth, but still a little chunky.
Then add the nuts and pomegranate to your bowl of guacamole. Finally mix it all up and garnish with some cilantro, black pepper, red pepper flakes, and the rest of the nuts and pomegranates. Or just eat as is!
Additions or Substitutions for Pomegranate Guacamole
Here are a few ways you can change up the recipe:
- nuts – any kind of nut will work. I think slivered almonds, cashews, pecan, or even macadamia nuts would all be great. Just make sure you chose them up some!
- spices – to take up the flavors a little, add some spices! Garlic powder, onion powder, and smoked paprika would all be delicious
- cheese – to take it to the next level, add some cheese! I would recommend a creamy cheese like goat cheese or a tangy cheese like feta!
How to cut a Pomegranate
Pomegranates are so so pretty, but how on earth do you cut them? They can look a little intimating because of the hard shell and all the membrane on the inside once you cut it open, but getting out the arils is quite simple. There are a few ways to do it, but this is the easiest way for me.
To cut a pomegranate, first start by slicing it in half width-wise. Some juice will come out, so make sure you are on a surface that won’t stain. Then, over a bowl filled with water in the sink, break apart the halves into a few pieces with your hands. The seeds will fall down into the bowl.
Next, hold the pieces under the water in the bowl and free the arils from the membrane. The white membrane will float to the top while the arils sink, making it easy to separate the two.
You can also cut it this way, but I find that is too many steps with slicing and cutting. But if you like that way better, go for it!
If all else fails, you can buy pomegranate arils at the grocery store!
More Healthy Dips
6 Whole30 Sauces that Aren’t Mayo (some of these are great for dipping!)
- 3 tablespoons pine nuts
- 1/2 cup pomegranate arils (75 grams)
- 3 large avocados (about 475 grams of flesh)
- 2 tablespoons lime juice
- 1/4 cup cilantro, chopped
- salt and pepper, to taste
- optional toppings: chopped cilantro, red pepper flakes, black pepper
- Toast the pine nuts. Place pine nuts on a small skillet over low heat and toast until slightly browned, about 2-3 minutes. Make sure you are stirring constantly so they don't burn.
- Remove pit from the avocados and place flesh in a medium-sized bowl. Add lime juice, cilantro, and salt and pepper and mix well until you desired consistency. I like mine somewhat smooth, but with a decent amount of chunks.
- Place toasted pine nuts and pomegranate arils in the bowl with the avocado and mix well. I like to save some for topping once mixed. Top with optional toppings if desired and enjoy!
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