On Super Bowl Sunday, Ben and I decided to lay low and get some much needed to-do’s checked off of our houses to-do list. The last week has been chaotic, and when you aren’t keeping on top of things like doing a little bit of the house chores each day (laundry, cleaning, etc.), it can all become quickly overwhelming. If I didn’t know better, I’d think a tornado hit our house it was so unorganized, but thankfully we caught up on just about everything we needed to get done to get our house back in order. It was a long day, to say the least, and by the time dinner rolled around, I wasn’t exactly super pumped on the idea of making a big dinner. I wanted something quick, easy and football watching appropriate, so I went with our old standby of chips, salsa and guacamole. You can’t really go wrong there, but since it isn’t exactly a dinner as much as it is an appetizer, I felt bad and decided to get a little creative with the guac. Not sure if that really made up for the fact that we ate chips for dinner, but ……
BEST. DECISION. EVER.
Why I hadn’t thought of this combo sooner is beyond me, because pomegranates and guacamole are a match made in heaven. The tangy pomegranate seeds absolutely pop against the cool green avocado, and when combined with zesty lime, sweet onion, cilantro and spicy jalapeno, this guacamole is on a whole other level of good.
Pair it with some blue corn gluten free tortilla chips, and you’ll have the prettiest guacamole you have ever seen.
On a totally unrelated note, this afternoon I will begin to introduce a new series of recipes to my blog called ‘Under 400.’ This series of recipes will consist of meals and snacks that are under 400 calories, which are perfect for those wanting to shape up this spring, but aren’t sure where to start when it comes to food. This will be an ongoing series, so keep posted!!
- 2 ripe avocados; pitted and removed from skin with a spoon
- ⅓ cup pomegranate seeds
- 1 small jalapeno; seeded and coarsely chopped
- ½ cup sweet onion; coarsely chopped
- ¼ cup fresh cilantro; chopped
- 1 lime; juiced
- Finely ground pink Himalayan salt or sea salt to taste
- In a medium sized mixing bowl, combine the flesh of both avocados and lime juice. Using a potato masher, gently mash the avocados to create a creamy consistency. Be careful not to over-mash, as you don’t want your mixture to be too smooth.
- Add in your chopped jalapeno, sweet onion and cilantro. Stir to thoroughly combine.
- Add in your pomegranate seeds and stir to combine.
- Finish by seasoning with ground sea salt or Himalayan rock salt to taste.
- Stir to thoroughly mix.