Festive Pomegranate Guacamole
There’s no pausing once the calendar flips to December – the holiday parties are immediately upon us. There’s no denying it’s one of the most festive seasons of the year, but it can also get a little overwhelming… especially if you find yourself having to make a dish for three parties in one week. Or better yet, hosting multiple gatherings.
This is definitely the time of year that the Messy Kitchen most lives up to it’s name. In fact, last night it reached a tipping point: my kitchen was so messy that I couldn’t sleep. I had made a double batch of cookies filled with butter cream (recipe soon!) and dinner for one of my book clubs on Sunday, and when I got home from our office Christmas party and a viewing of Elf last night, there were still dishes piled so high in the sink it looked like the ominous final moments in that last round of Jenga when no one dares to breath. And like someone had a pillow fight with bags of powdered sugar. I can’t believe I’m telling you this, because it kind of makes me sound like a crazy person (and I try to keep that on the DL), but I actually woke up at 3:30am thinking about how messy my kitchen was and how little time I was going to have to clean it before hosting my next gathering tomorrow night… and figured, rather than lying in bed thinking about it, why not get up and clean it right then. Hey, there’s a first for everything.
Anyways, although you may not let things get to such extremes, I imagine some of you may also be feeling a bit overwhelmed. Well, this pomegranate guacamole is a great option if you find yourself without a lot of time, but not wanting to be that person who brings the store bought veggie tray to the party again this year (for the record, I often appreciate that person). It’s quick and easy to make and puts a festive twist on a classic that everyone likes, accommodating even your vegans and gluten-free pals.
Festive Pomegranate Guacamole
(From Cookie & Kate)
Ingredients
- 4 medium ripe avocados, pitted
- 2 tablespoons fresh lime juice
- 2 garlic cloves, pressed or minced
- 1 teaspoon salt
- ½ medium red onion, chopped
- ¼ cup fresh cilantro leaves, chopped
- 1 jalapeños, seeded and chopped (optional)
- 1/2 pomegranate, deseeded (about 3/4 cup worth of pomegranate arils)
How To:
With a spoon, scoop the avocado flesh into a medium-sized mixing bowl. Add the lime juice, garlic and salt. Mash the ingredients together with a large fork until the avocado is nice and creamy. Add the onion, chopped cilantro and jalapeño to the bowl and mix well. Gently stir in half of the pomegranate arils. Transfer the guacamole to a serving bowl and sprinkle remaining pomegranate arils over guacamole. Serve with tortilla chips!
