Cardiologist Makes Guacamole with Pomegranate Dip
Richard Collins, MD
The Cooking Cardiologist®
Here is a twist on a standard recipe. There are multiple recipes for guacamole starting with ripe avocados plus lime, heat with jalapenos, onions or shallots, optional garlic and cilantro. The twist is adding the arils of a pomegranate. This gives the dip some crunch and sweetness. Also, it is a perfect dip for the holiday season with the green color and bits of red.
Ingredients:
3 ripe avocados, peeled, pitted and diced
1/4 cup chopped fresh cilantro leaves
1 lime, juiced
1 shallot finely chopped
Kosher salt
Optional: 1 jalapeno, seeded, deveined and finely chopped
¾ cup pomegranate arils
In a medium bowl, add the avocados and mash firmly with a fork. Add the cilantro, lime and shallot. Salt to preference as well as the jalapeno. Combine the pomegranate. Serve fresh to prevent browning of the avocado.
Serves 8
Nutrition Info: Calories: 140, Total Fat: 11g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 80 mg, Carbs: 10 g, Fiber: 6 g, Protein: 2 g
Diabetic Exchanges: 2 Fats
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