Warning: Guacamole purists, look away! Avert your eyes! I know for many of you, daring to innovate the classic Mexican recipe is essentially a culinary crime. In the past, I've also wrinkled my nose and looked on disapprovingly as friends attempted to serve me variations of this beloved avocado side dish, so I understand if you're concerned. I assure you this recipe is worth trying once for the sheer surprise of how beautifully the subtly sweet and crunchy pomegranate and nutty pistachio partner with the chunky, yet smooth avocado. Besides, it's a visually fun and festive addition to your entertaining table that's certain to start an interesting foodie conversation.
I first tried a version of this guacamole at an NYC restaurant last year. I would ordinarily give credit to the establishment, however I wouldn't recommend anything else there so I prefer to not mention the location. GLIG is an uplifting, good vibe zone, so we focus only on the positives. Anyway, I loved it so much that I tested it several times at home to perfect it. I hope you enjoy my adaptation of this dish!
2 large, ripe avocados
1/2 cup pomegranate seeds (from one medium pomegranate)
1/4 cup roughly chopped pistachios, shelled
1 tablespoon fresh lime juice
1/2 teaspoon coarse sea salt, or to taste
2 tablespoons cilantro, finely chopped
1/2 jalapeño, chopped, optional
Cut the avocados in half, remove the seeds, scoop out the avocado from the peel into a mixing bowl. Using a fork, mash the avocado being careful not to overdo it. The guacamole should remain chunky. Add the lime juice, salt, cilantro and jalapeño and mix gently. Top with the pomegranate seeds and pistachios and serve with your choice of gluten-free chip or dipping veggie, such as carrots or bell peppers.