AIP Pomegranate Guacamole (Vegan)
Created by: Joanna Smith
Serves: 4-6
Ingredients
- 2 large or 3 small avocados
- ½ cup pomegranate seeds
- ¼ cup chopped cilantro
- ⅛ cup onion, diced
- 1 tablespoon orange juice (or lime juice)
- 1 teaspoon minced garlic
- ¼ teaspoon sea salt
Instructions
- Mash avocado with a fork in a small bowl.
- Add remaining ingredients and stir to combine.
- Serve with your favorite chips!
Notes
~For the Beet and Parsnip Chips:
Slice peeled veggies thinly with a mandolin. Pat dry with paper towels, then toss in 2 T coconut oil, 1 tsp sea salt, and 1 tsp garlic powder. Bake on parchment-lined baking sheets in a thin layer at 375 degrees for 25-30 minutes, flipping once. Allow to crisp on baking sheets for an extra 5 minutes before removing.
~If you want to serve your guacamole with the veggie chips I made, do not make the chips in advance! They do not store well, so bake and serve these fresh! If you plan to take this dish to a party, I recommend using store-bought plantain, tortilla, or veggie chips.
Slice peeled veggies thinly with a mandolin. Pat dry with paper towels, then toss in 2 T coconut oil, 1 tsp sea salt, and 1 tsp garlic powder. Bake on parchment-lined baking sheets in a thin layer at 375 degrees for 25-30 minutes, flipping once. Allow to crisp on baking sheets for an extra 5 minutes before removing.
~If you want to serve your guacamole with the veggie chips I made, do not make the chips in advance! They do not store well, so bake and serve these fresh! If you plan to take this dish to a party, I recommend using store-bought plantain, tortilla, or veggie chips.
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/aip-pomegranate-guacamole/