VEGWORLD Magazine

#1 Digital Vegan Lifestyle Magazine

Header Left

Ad Slot 1

POMEGRANATE GUAC

POMEGRANATE GUAC

POMEGRANATE GUAC

Yield: 4 servings

Ingredients

  • 2 ea. Avocados From Mexico, halved, pitted, & peeled
  • 2 ea. limes, juiced
  • 1/4 c. pomegranate seeds
  • 1 T. red onion, finely chopped
  • 1 T. cilantro, finely chopped
  • 1/2 t. ground cumin
  • 1/2 t. smoked paprika
  • Salt to taste

Directions

  1. In a medium bowl, mash avocados to desired consistency.
  2. Fold in lime juice, pomegranate seeds, red onions, cilantro, cumin, and paprika. Season with salt.

Recipe Note

Recipe courtesy of Avocados From Mexico

Avocado 101:

  • Break out your avocados and celebrate National Avocado Day! Avocados From Mexico brand avocados are always in season, so you can have fresh avocados 365 days a year. And not only are they easy to add to your favorite dishes, they’re a heart-healthy treat that’s always worth it.
  • Avocados From Mexico has hundreds of recipes for any occasion – including over 140 guacamole recipes, avocado hummus, avocado cocktails, smoothies and more. Just visit AvocadosFromMexico.com.
  • Why Avocados From Mexico?
    • Good fats, like those in avocados, help the body absorb fat-soluble nutrients without raising bad cholesterol levels when eaten as part of a healthy diet.
    • Avocados are heart healthy. They provide naturally good fats, are low in saturated fat, and cholesterol and sodium free.
    • Avocados From Mexico are nutrient-dense. This means that they have nearly 20 vitamins and minerals, including 11 percent of your daily recommended fiber, per 1/3 serving size (50 g) 3-slice serving.
  • Depending on when you’d like to enjoy your avocado, you can opt for a darker skin avocado that yields a gentle pressure and is ready to be eaten, or you can grab a firmer avocado with a greener skin that will ripen between 1-3 days.
  • Tired of waiting for your avocado to ripen? Here are some quick tricks to help you speed up the ripening process:
    • Bag It (With Fruit!): Place your avocado in a paper bag with a banana or apple and fold to close. Store it in a warm environment, until the skin turns a darker green and yields to gentle pressure, which usually takes 1-3 days.
    • Set It: Place your avocado by a warm and sunny window or leave it out on your counter. Once its skin turns a darker color and yields to gentle pressure, it’s ready to be eaten!
    • Bag It (With Rice!): Place the avocado in a bag of uncooked rice, and fold to close. Store it in a warm environment, until the skin turns a darker green and yields to gentle pressure, which usually takes 1-3 days.
  • Telling your avocado to slow down won’t help, but below is a helpful trick:
    • Chill It!: Place a ripe avocado in a refrigerator. Take it out and enjoy anytime!
  • Too full? Save your avocado for later and ensure the great same taste with these tips:
    • Coat & Cover: Coat halved avocado with lemon juice or olive oil. Tightly cover and seal with plastic then refrigerate. Cold and airtight, your avocado is ready to be enjoyed anytime.
    • Wrap & Seal: Take the halved avocado and place in a resealable plastic bag, or wrap tightly in a plastic wrap, ensuring the seal around the pit and flesh, then refrigerate. Cold and airtight, your avocado is ready to be enjoyed anytime.