The idea for this guacamole recipe came 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.
Yields 2 cups
3 cups diced avocado (about 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 (from 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, and pepper.
2. Fold in the remaining ingredients. Serve with tortilla chips.