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


  • 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



  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!

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