The Best Pomegranate Guacamole

I am a guacamole purist.

As I typed that, I realized the hypocrisy lurking behind it… because I’m about to tell you to put pomegranate seeds in your guacamole. So really, I meant I’m a purist when it comes to the basics. I like to actually taste the avocado, so I try to limit millions of mix ins and seasonings.

But back to the pomegranate seeds – SERIOUSLY! I bring this guacamole everywhere with me, and even the most skeptical of food critics are converted. I got the idea from this restaurant in Scottsdale a long time ago. It was one of those great moments where it arrived at the table and my mom and I looked at each other like “why have we never thought of this?!?” Then we recreated it the next day in our homemade guacamole. And now I’m sharing it with you!

The Best Easy Guacamole

It all starts the same way: with some smashed avocados. YUM.

Guacamole

Then, you add the rest of the good stuff, like tomatoes and pom seeds and cilantro. You can totally add onions too – I do maybe half the time. Also, be very careful if you’re going to seed your own pomegranate: the juice sprays everywhere! I learned that the hard way and ruined some white clothes along the way.

PS did you know that an avocado has more potassium than a banana?

Guacamole with pomegranate seeds

The Best Pomegranate Guacamole

Serves 2 – 4

Ingredients:

  •  3 avocados
  • 1/2 tomato, diced
  • One big handful of cilantro, chopped
  • 1/2 lemon or lime juice
  • Salt and pepper to taste (plus, add a dash of garlic salt!)
  • 1/4 cup pomegranate seeds
  • Optional: 1/4 onion, minced

Directions:

First, get the avocados into a big mixing bowl and mash them up. Next, dice the tomato and chop the cilantro and throw it into the bowl. Squeeze 1/2 of a lemon or lime into the bowl, then add the rest of the seasoning and mix. Fold in the pomegranate seeds last, saving a few to sprinkle on top. Enjoy!*

 

*Preferably with a margarita 🙂

 

 

 

 

 

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Confetti Veggie Salad

I have a secret to confess: I’m taking a photography class.

Hopefully, you can tell!

As a writer and editor, words have always been easier for me. Even when I was younger, I thrived in English class – but was terrified of art! So later, I just kind of lumped photography into that category of “beyond my creative scope.” But to be honest, I never really tried it! Now I’m having a ton of fun learning how to use a camera other than the one on my iPhone. And, of course, this blog benefits as well.

I struggle to make certain meals, like soups or meat, look visually appetizing. But, I LOVE taking pictures of any baked goods or sweets! And I can add fruits and veggies to that favorites list now, too. I mean, how could you not want these vibrant green beans, enrobed in hot pink? So perfect.

Green Beans

All of these veggies make me so ready for farmers markets! I can’t wait for warmer weather and fresh produce. Plus, I want a reason to make this yummy green smoothie every day.

Confetti Veggie Salad

I’m seriously counting down the days until fresh corn. You just can’t beat it. I hesitantly admit that I wanted to make this Confetti Vegetable Salad so badly, I used frozen corn. And, you could tell (… ok, I could, but no one else!).  It’s still really good either way – the perfect healthy side for any meal, or a tasty lunch on its own!

Confetti Veggie Salad

Adapted from Epicurious

  • 6 C corn
  • 1 C edamame beans (shelled)
  • 2 C skinny green beans, blanched and cut into pieces*
  •  1 C grape tomatoes, halved lengthwise
  • 1 avocado, cubed
  • 1/2 C extra-virgin olive oil
  • 1/4 C red wine vinegar
  • 1 t honey
  • 1 t kosher salt
  • 1/2 t ground black pepper

In a bowl, toss together corn, edamame, green beans, tomatoes and avocado. In a second bowl, whisk together oil, vinegar, honey, salt and pepper. Add vinaigrette to salad and toss to coat. Refrigerate for an hour before serving to let it marinate.

*To blanch the green beans, first boil a pot of water. Then, when it’s bubbling, throw in the green beans for about 30 seconds. Immediately drain and rinse them under cold water. This softens them a little, while still keeping the crispness!