Everyone makes their own guacamole; and in fact, I gave you the recipe from Chipotle’s Restaurants in time for Cinco de Mayo.

But this one is entirely different. For people who don’t like things spicy, and for those who are willing to try something REALLY different, this is the one to try for a snack with your favorite tortilla chips or dipping chips.

If the title has you guessing….just look at the recipe! It will answer all your questions. When my friend Lynne brought this to the party a couple weeks ago, and told us about it, I just had to try it! And when she told me how easy it was, I said I wanted to share it with you. And with her kind permission….here it is!


  •  2 large, ripe Haas avocados
  • 1 or 2 garlic cloves, pressed (depending on how garlicky you want this)
  • 1/8 tsp. salt or to taste
  • 1/2 c pomegranate seeds

Peel avocados and quarter them in a non-reactive bowl. Press garlic cloves over the avocado to get all the oil onto it; scrape the pressed garlic off the garlic press and discard what remains inside the garlic press. Add salt. Mix with a spoon until almost completely smooth. Add pomegranate seeds and mix until seeds are well incorporated.

Place plastic wrap on top of the avocado (touching it) to keep it from turning brown and chill until serving time.

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