Guacamole with Pomegranate
The idea for this combination comes from a very talented Mexican chef who owns an upscale restaurant in Santa Barbara. The pomegranate seeds add a spectacular, tart crunch to this otherwise mild dip. I serve this dip with blue corn chips, which add a splash of color and are higher in antioxidants than yellow chips.
BENEFITS: Avocados are full of monounsaturated fats, which help protect the skin from the aging effects of the sun. The anthocyanins in pomegranates have anti-inflammatory effects and have been linked to helping reduce the risk of cardiovascular disease, cognitive decline and cancer. Blue corn chips provide even more anthocyanins.
Yield: 2 cups
3 cups diced avocado (2 large avocados)
3 Tbs. fresh lemon or lime juice
Salt or salt substitute to taste
Freshly ground black pepper to taste
1 cup pomegranate seeds (1 ripe pomegranate)
1⁄2 cup chopped cilantro leaves
1⁄4 cup minced red onion
1 Tbs. minced jalapeῇo, seeded if desired
1. Mash the avocado, lemon or lime juice, salt,
2. Fold in the remaining ingredients. Serve with
Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.
Prevents and repairs oxidative damage to cells caused by free radicals.
Support the body’s resistance to infection and strengthen immune vigilance and response.
Improves mood, memory, and focus.
Reduces risk factors for common degenerative and age-related diseases.