Palm Springs Guacamole

The best guacamole you’ll ever have, we discovered this fantastic appetizer while in Palm Springs.  This smooth and spicy dip has a sweet twist with the fruity addition of pomegranate seeds. Mixing fruit into guacamole is an inspired tradition in Mexican cooking, with the pomegranate adding a burst of flavour and bright red colour to this cilantro-flecked creamy, green dip. Besides being lip smacking delicious, an added bonus is this recipe is an easy vegetarian/vegan, gluten-free snack. We like to pair this with our 7 Blanc white blend, with just a kiss of sweetness in the wine it is a delightful match to the tinge of jalapeño heat.

Yield: 8 servings

4 medium ripe avocados, pitted and diced
¼ cup chopped fresh cilantro
2 Tablespoons freshly squeezed lime juice
½ teaspoon kosher salt
¼ teaspoon pepper
1 cup pomegranate seeds (approx. 1 medium pomegranate)
1 jalapeño, seeded and finely diced
1-2 large garlic cloves, minced (optional)

Mash avocados in a large bowl. Add cilantro, lime juice, jalapeño, salt and pepper (and optional garlic) to the bowl, stirring the mixture together until it reaches your desired consistency. Fold in the pomegranate seeds then serve the guacamole with tortilla chips or assorted crudité.

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