December Recipe of the Month
Recipe by Dina Griffin, Sport Dietitian at eNRG Performance
Guacamole, or “mashed avocado sauce”, is believed to have originated in Aztec culture well over 500 years ago. Luckily for us, this creation lives on and is a staple for many households. There are many variations of this concoction to yield flavors such as spicy and hot or garlic and limey. This month’s recipe for guacamole features the addition of pomegranate and mango, while keeping some of the spicy “kick” from other traditional ingredients. The combination of sweet and spicy flavors, along with the colorful eye appeal, will be a welcome contribution to your holiday party.
- Cut avocados in half, remove the pit, scoop out the fruit. Mash in a large bowl.
- Add the onion, pepper, lime juice, lime zest, cilantro and garlic. Mix well.
- Stir in the mango and pomegranate arils. Taste and add salt and pepper to your liking.
- Spoon into a serving dish and serve with dippers of your choice. Ideas: bell pepper slices, carrot sticks, baked veggie chips, or whole grain crackers.
- 2 large ripe avocados
- 1/2 C red onion, diced
- 1 serrano pepper, seeded and diced
- 2 tbsp fresh lime juice, juice from half a lime
- zest from one lime
- 1/4 C cilantro, chopped
- 1-2 garlic cloves, minced
- 1/3 C mango, diced
- 1/2 C pomegranate arils
- salt and pepper to taste
Shortcut Tip: You can buy frozen mango and pomegranate, but you will need to allow time for them to thaw (or carefully use the microwave for thawing). Alternatively, some grocery stores offer packaged and relatively fresh mango and pomegranate arils in the produce section. If you are in a real time rush, you can also consider purchasing already made guacamole from the ready to eat section at your food market and then add in the pomegranate and mango.
Nutrition note: Avocados are a great source of monounsaturated fat (which most of us do not have enough of in our daily nutrition!), potassium, vitamin C, and folate.
Sport Dietitian for eNRG Performance