I love guacamole and after eating at Phoenix’s Barrio Cafe, I now always add pomegranate seeds to my recipe. With this easy avocado guacamole recipe, let’s take your guac game up a notch, shall we! I like serving the avocados halved, still in the skin so everyone gets their own ‘boat’. I have probably made guacamole hundreds of times and really like this refreshing take, no chips required.
This fun and playful recipe is open to interpretation and you can add any ingredients, like jalapeño or a splash of Sriracha. The reduced balsamic dressing recipe below is a fun technique and can also be used as a salad dressing, drizzled it over mozzarella in a caprese .. or spooned onto these delicious personal-sized guacamole boats!
Let’s roll up our sleeves and get started!
-Avocados, halved with the seed removed
-Handful of cherry tomatoes, quartered or halved
-Handful of pomegranate seeds
-1/8 cup chopped cilantro
-1/2 a tablespoon of olive oil for tossing
-Pinch of salt
1) Scoop the avocado where the seed indentation previously was. This will give more room for the filling.
2) After preparing the above ingredients, mix all of the filling ingredients together and lightly toss till well coated.
3) Assemble the avocado boats by filling the avocados. Top with cilantro if desired.
-1/2 cup balsamic dressing
-1/8 teaspoon sugar
1) In a small sauce pan, pour in the balsamic and sugar and stirring lightly to make sure the sugar has dissolved.
2) Slowly heat the pan to medium heat, just until bubbles start to form. Do not let the balsamic simmer, and make sure only light bubbles are forming, decreasing the heat if needed. Let the vinegar slowly reduce by half (may take up to 30 minutes).
Tip: If you let the balsamic reduce too quickly (simmer or boil), it will taste burnt. Let it take it’s time and reduce slowly! I would also advise opening a window when reducing because the balsamic acidity is strong enough to burn your eyes if standing directly over the pan and will stink up the room.
3) Once the balsamic has reduced by half, let cool in the pan. Once it has cooled to room temperature, the balsamic should be a little sticky and have almost a syrup-like consistency.
4) Drizzle the balsamic reduction over the prepared avocado boats.