Maisie’s Guacamole
- 15m Prep Time
- 0sCook Time
- 15m Ready In
A creamy guacamole with a twist of pomegranate seeds for a burst of tartness. Perfect as a dip or topping.
Ingredients
- 8 medium ripe avocados
- 29.6 ml freshly squeezed lime juice
- 7.39 ml kosher salt
- 237 ml pomegranate seeds
Nutrition (per serving, estimated)
Estimated based off 2 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 14.8 mg
- Iron: 0.66 mg
- Magnesium: 35 mg
- Phosphorus: 62.8 mg
- Potassium: 586 mg
- Zinc: 0.77 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 8 medium ripe avocados
- 29.6 ml freshly squeezed lime juice
- 7.39 ml kosher salt
- 237 ml pomegranate seeds
Let's Cook
-
Step 1.
Cut 8 medium ripe avocados in half, remove the pits, and scoop the flesh into a medium bowl. For easier mashing, you can scoop the flesh out with your hands as Maisie does.
-
Step 2.
Add 2 tablespoons freshly squeezed lime juice and 1½ teaspoons kosher salt to the bowl with the avocado. Mash everything together with a fork or potato masher until the guacamole reaches your desired consistency—some prefer it chunky, others smooth.
-
Step 3.
Taste the guacamole and adjust seasoning with additional lime juice and salt as needed. Gently fold in 1 cup pomegranate seeds (from 1 large pomegranate) until evenly distributed.
-
Step 4.
Serve immediately, or press a piece of plastic wrap directly onto the surface of the guacamole to prevent browning, then refrigerate for up to 24 hours. Stir before serving if chilled.