Minted Guacamole & Pomegranate
Cooks get their inspiration in the strangest places . . . like old ghost towns. No lie. For my fiftieth birthday, I met up with my best friend from back East in Jerome, Arizona. Once an abandoned copper mining town, it has transformed itself into a hip arts community with a hole-in-the-wall Southwestern restaurant that we serendipitously stumbled upon. We ordered guacamole, and it arrived studded with pomegranate seeds. Our eyes lit up, and then our tongues. As I recall, Jill said something like "Oh my! This is so good . . . and it looks like Christmas!" I took a mental snapshot of both the appearance and the flavor, and I've re-created it here.
-Rebecca Katz, author of The Longevity Kitchen cookbook
2 avocados, halved and flesh scooped out
2 tablespoons finely diced red onion
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
1 tablespoon freshly squeezed lime juice
1/4 teaspoon sea salt
Pinch of cayenne
3 tablespoons pomegranate seeds (see note*)
- Put the avocado in a bowl and mash with a fork until mostly smooth.
- Add the onion, cilantro, mint, lime juice, salt, and cayenne and stir until well combined.
- Stir in two tablespoons of the pomegranate seeds and garnish with the remaining tablespoon of pomegranate seeds.
Prep Time: 10 minutes
Storage: Store in an airtight container in the refrigerator for up to
*Cook's Notes: Here's a quick trick for removing pomegranate seeds from the fruit. Cut the pomegranate in half crosswise. Then, working over a large bowl, hold one half with the cut side facing down, into the bowl. Give the uncut side of the fruit a few good whacks with the back of a large wooden spoon to release the seeds. When pomegranates are in season, I buy several and store the seeds in an airtight container in the freezer to use throughout the year. They make any dish pop with color and flavor.
I like to serve this guacamole with jicama sticks. Take a vegetable peeler to the jicama, then cut it in half with a sharp knife. Cut the halves into 1/2-inch-wide strips, then turn the strips onto their side and repeat the process, cutting them into 1/2-inch-wide strips. To store the jicama strips, put them in a bowl, add cold water to cover, and mix in the juice of one lime or lemon. Cover and store in the refrigerator for up to three days.
Makes 1 cup
Per Serving: (two tablespoons per serving)
Total Fat: 7.5 g (1 g saturated, 5 g monounsaturated)
Carbohydrates: 5.5 g
Protein: 1 g
Fiber: 4 g
Sodium: 57 mg
Recipe courtesy of The Longevity Kitchen, by Rebecca Katz, MS
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