So I was tasked with bringing an appetizer potluck that was festive and frankly, that I could eat. See, I am doing a Paleo challenge (more about this in another post) and with my no-red-meat-or-poultry-position, this left me in a bit of a pickle (I didn’t think about bringing pickles, mind you.) Paleo is no beans, no dairy – so hummus and cheese trays were out of the question. Grains are also off limits, which means the vegan-quinoa salad standby was too. My husband is allergic to shrimp and I wasn’t going to invest in a $30 side of salmon.
As I looked around my pantry, I realized I had an abundance of avocados, which are both plant-based and paleo – yet plain guacamole is so…well, plain. To festivize it, I decided to add a little pomegranate and pumpkin seeds for a fancy, holiday guac that people could eat with chips (not paleo) or cut-up veggies (paleo).
Pomegranates are a bit of a bear to work with – but once you get that slicing the pom in half and quartering it allows you more access to the seeds, you can get quite a bounty from one fruit with minimal work.
Pomegranates are a star in the nutrient world – boasting tons of inflammation-fighting antioxidants. They only come round this time of year – so put them to good use when you can. Plus, the glorious red mixed with the green of the avocado – Christmas décor you can eat!
Pumpkin seeds are a high-quality vegetarian source of protein, along with iron, copper, magnesium and phosphorus. They add an unexpected crunch to the guac – which is especially welcome if you eat it wrapped in lettuce leaves and miss the crisp chips.
Guacamole with Pomegranate and Pumpkin Seeds
- Flesh of two ripe avocados
- 1 clove garlic – minced
- dash of cayenne pepper
- salt to taste
- juice of one lime
- Seeds from ½ pomegranate
- 1 tablespoon hulled, toasted pumpkin seeds (pepitas)
Place in a serving dish and top with the pomegranate and pumpkin seeds. Serve!