Ingredients
- 2 avocadoes
- ½ diced tomato
- 1/2 diced red onion
- 1 jalapeno, seeded and diced
- 1 tablespoon diced cilantro
- 1 fresh lime
- Salt and fresh-cracked pepper to taste
- ¼ cup fresh pomegranate seeds or dried cranberries
Instructions
- Dice avocado into small chunks and place in a serving bowl.
- Add tomatoes, onion, jalapeno and cilantro. Squeeze fresh lime juice over mixture.
- Sprinkle with salt and pepper to taste.
- Stir together.
- Add pomegranate seeds or dried cranberries.
- Mix gently and serve immediately.
- If pomegranates are not available, dried cranberries work well instead.
- Enjoy!
This recipe is from a finalist from our Homemade Guacamole Recipe Contest.
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Debbie’s recipe is deceptively fresh and traditional until you bite into a small bit of tang from the chopped cranberries (I didn’t have pomegranite). This adds an almost intangible zing as you dive in for your next scoop of dip. A surprising compliment to the earthy texture of the avocados and the warmth of the cilantro, I was amazed at the delicious outcome of this combination. It won’t last long here at my house. I’d better get back to the family room before it is gone.
very clean and light. fresh tasting and goes extremly well with a ceviche. ( or tuna ) ( Not heavy like a lot of cheese covered american/mexican dishes.) or could double as a dressing.
it’s always nice to see central mexico/mexico city influence. & dutch – and belgum influence in central – southern mexico foods.
This is a very fresh and eye catching recipe. How clever to use pomegranites! Never would have thought of that. It’s perfect for summer, for all those outdoor parties and staying cool by the pool. Also would be great in the winter as a comfort food. To me there is no question, she hit a homerun with this recipe.
Sounds really yummy! I love the idea of the sweet/tartness of pomegranate seeds or cranberries in the smooth spiciness of the guacamole. I’m going to have to try it soon!