Pomegranate Goat Cheese Guacamole


Buttoning up my bragging pants as I begin to tell about about my very serious guacamole making skills!  At of all the foods I make, guac is in high demand among my friends who cannot seem to get enough.  Between my bacon cheddar guac (guac on steriods), Maryland style crab meat guacamole and my bold black and blue guac, I am the guacamole master!10636248_10202701493353539_665556255504422472_n

Last weekend, I spent an amazing summer weekend on the beach at my friend Karen’s house.  Boat rides, girl talk in the sand, and tons of yummy food made for the perfect summer afternoon.  Naturally, I made guacamole.  This variation may be my favorite.  With tangy goat cheese and sweet pops ofpomegranate this is an unexpected treat.  With a hint of mint, instead of the usual cilantro there is nothing ordinary about this recipe.  If the empty bowl is any indication of how this guacamole turned out,  I would say this crazy blend of ingredients only makes me a more badass guacamole master.

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  • 2 ripe avocados
  • 1/4 cup of crumbled goat cheese
  • Arils from a pomegrantate (about 1/2 cup)
  • 1/4 cup of chopped walnuts
  • 2 tbsp. chopped mint
  • Juice from a lime
  • 1/2 tsp. salt
  • Servings: 8
  • Difficulty: easy


  • Place all ingredients in a mixing bowl, reserving a few arils, walnuts and pinch of mint for a garnish
  • Mash ingredients togehter until they are well incorporated
  • Spoon into serving bowl and top with garnishes
  • Cover and refridgerate for 30 minutes before serving


  • Calories:  126
  • Carbohydrates:  8 grams
  • Fat:  11 grams
  • Protein:  2 grams

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