A creative take on classic guacamole filled with fresh mango, pomegranate and toasted pecans. Its also gluten-free, dairy-free and vegan
You know how I love my avocados. Well my trip to San Diego was no exception.
Our first night there, we were a little off our eating schedules and just wanted to grab some food nearby. Lucky us, a restaurant called Puesto (aka the tacos I now dream about nightly) was steps away from our hotel. This place was hoppin! Like seriously the line was crazy but we were able to get in quickly using Open Table (if you ever go there, use Open Table. It has a different reservation system then the one they use so you get in way faster). Well Puesto, full of it’s gluten-free tacos, salsa, house guacamole and tortilla chips may have been the best meal ever!
So we went back for lunch another day. And that’s when we tried the best guacamole ever. A mango, pomegranate, walnut guacamole to be exact. Michael was a little weary, but for me it was love at first sight! Right after we finished that meal Michael asked me “You can making something like this right?” Uh yes! We’ve got ourselves a believer! (He’s a Belieber too in case you were wondering)
So I give you my Puesto inspired mango pomegranate pecan guacamole. This guacamole is a little sweet, a little tart, a little salty. It could also be a little spicy if you wanted to add jalapeño, but you know me and that I’m a wuss, so it’s not. The textures going on in here are absolutely insane. I wasn’t sure how I’d feel about pecans in the guacamole but seriously, they give the guacamole that little bit of je ne sais quoi (you know guacamole is really french right?) that really takes it over the edge. This mango pomegranate pecan guacamole is perfect for a party appetizer, to spoon over salmon, or to just to eat all day Sunday while you watch basketball and clean the house (like we did). Trust me, you can turn any guacamole doubter into a believer with this creative twist!
- 2 ripe avocados
- ½ cup diced mango
- 2 tbsp pomegranate arils, plus additional for topping
- ¼ cup chopped cilantro
- 1 tbsp fresh lime juice
- pinch of kosher salt
- ¼ cup pecans, roughly chopped
- In a skillet over medium heat, toast pecans for 3-5 minutes, until lightly toasted. Keep an eye on them to make sure they don't burn. Set aside to cool.
- In a bowl, mash avocados.
- Carefully stir in the diced mango, pomegranate, cilantro, lime juice, salt and toasted pecans.
- Serve with tortilla chips or plantain chips.