THIS RECIPE IS A MOUTH ZAPPER. I was inspired by Rick Bayless’s guacamole from the Red O and adapted his recipe slightly for a spiced-up version!  From the slight kick of the serrano chili to the fresh burst of sweetness from the pomegranates to the earthy crunch of walnuts, this is a fabulous fall accompaniment to this meal or as a mouthwatering starter.

 

by Carrie Paul (Adapted from Rick Baylees of Red O)

Serves 4-6

Ingredients:

• 2 avocados, smashed
• ¼ cup finely-chopped sun-dried tomatoes (NOT in oil)
• ¼ cup finely chopped white onion
• 2 Tbsp. finely chopped cilantro (plus extra for garnish)
• ½ serrano chili
• Juice of one lime
• 1 tsp. salt
• 1 tsp. ground cumin
• ¼ – ½ cup pomegranate seeds
• 3-4 Tbsp. raw, coarsely chopped walnuts

 

Directions:

1. In a large bowl, mix all ingredients together.  Refrigerate for 30 minutes for more intense flavor.
2. Garnish with extra cilantro leaves and enjoy!