Pomegranate Guacamole
4
- Prep Time15 min
- Total Time15 min
- Makes2 cups
Photo, Roberto Caruso. Food styling, Claire Stubbs. Prop styling and Art Direction, Casie Billington.
Bright, crunchy and packed with nutrients, pomegranates are worth more than their weight in juice.
Ingredients
3 large pitas, each separated into 2 rounds (you will have 6 rounds)
2 tbsp olive oil
1/2 tsp paprika
1 large shallot, finely diced
1 jalapeño, seeded and minced
1/4 cup finely chopped cilantro, divided
1 1/2 tsp salt
3 avocados, chopped
2/3 cup pomegranate seeds, divided
1/4 cup lime juice
Instructions
Position racks in top and bottom thirds of oven and preheat to 400F.
Brush both sides of pitas with oil. Stack pitas, then cut into 6 wedges and arrange in a single layer on 2 baking sheets. Sprinkle with paprika.
Bake in top and bottom thirds of oven, switching sheets halfway, until crisp, 5 to 6 min.
Combine shallot, jalapeno, 2 tbsp cilantro and salt in a bowl. Add avocados and mash into shallot mixture with a fork until slightly chunky. Stir in 1/2 cup pomegranate seeds and lime juice. Top with remaining cilantro and pomegranate seeds.
Nutrition (per 3 tbsp)
Calories 192, Protein 4g, Carbohydrates 20g, Fat 12g, Fibre 5g, Sodium 435mg.
The easiest way to extract seeds from a pomegranate
Score the pomegranate in half, starting from the crown. (You want to cut just through the skin but not the seeds.) Gently break pomegranate into two halves. Fill a large bowl with cold water. Holding fruit underwater, gently break into sections. Massage to loosen the seeds. Seeds will sink while skin will float to the top. Scoop out skin, then strain seeds and pat dry.
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