Guacamole With Pomegranate Seeds | Desert Botanical Garden

OPEN DAILY 8 A.M.|7 A.M. FOR MEMBERS WED. & SUN.

Every now and then it is nice to mix things up—even a tried and true guacamole recipe. Gertrude’s Restaurant shares one of their fan-favorites, which is a fresh take on this classic dip.

Prep: 10 minutes
Yield: Six servings

Ingredients

  • Two medium-sized ripe avocados
  • 1/3 cup red onion, diced
  • 1/4 cup cilantro, stems removed, fine chop
  • 1 tablespoon garlic, minced
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup pomegranate seeds (arils)
  • Chips or assorted crudité for serving

Instructions

  1. Halve and pit the avocados, then scoop out the flesh into a large bowl.
  2. Add the red onion, cilantro, garlic, lime juice, and salt and pepper to the bowl, mashing the mixture together with two forks until it reaches your desired consistency.
The Garden is currently deinstalling Chihuly in the Desert and there may be temporary closures to some areas of the Garden. We appreciate your patience and understanding.

The Garden will be closed to the public July 4-11. We look forward to seeing you again on July 12.

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