Pomegranate Guacamole

As 20-something females, it is probably a given that we are really into avocados, right? Call us cliché, but we can’t get enough of this fruit’s (who would have guessed!?) creamy texture, flavor-enhancement ability, and uncanny power to make any weekday taco dinner a truly glorious one. It is only right that we create an avocado based recipe early on, since there is never a bad time for guacamole… or Mexican food, for that matter.

For this recipe, our key ingredient is: Avocado

Here’s why we care about this recipe:

  • We know “fats” can be a scary term when it comes to food, but healthy fats are truly a necessity for our bodies. Don’t be scared, friends. Healthy fats help you feel more full, longer, and also ensures that our body’s ability to absorb nutrients is heightened.
  • If you are straining to read these healthy hints, we command you to go eat an avocado. They are extremely good for your eyes, as they provide protection from UV rays through an antioxidant found in of them.
  • Avocados are rich in vitamin K- which is a vitamin that promotes bone health. In fact, half an avocado provides 25% of the daily recommended intake.
  • In that same half of the avocado, you can also find 6 to 7 grams of fiber. Woo, keep that digestive tract healthy!
  • One avocado actually contains more potassium than a banana, which will help lower your risk of a stroke, protect your muscle mass and lower your blood pressure.



  • 4 medium ripe hass avocados, halved, seeded and peeled
  • 1/2 cup red onion, diced
  • ¼ cup cilantro, chopped
  • 4 tablespoons lime juice (approximately 2 limes)
  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • ½ cup pomegranate seeds
  • ¼ cup feta cheese (omit for dairy free and vegan options)

1. In a bowl, mash avocado to desired guacamole consistency.
2. Stir in red onion, cilantro, lime juice, garlic and salt until well combined.
3. Fold in pomegranate seeds and feta cheese.
4. Keep refrigerated if you don’t manage to eat the entire bowl.

NUTRITION INFORMATION Yield: 9 servings, Serving Size: ⅓ cup
Amount Per Serving: Calories: 150, Total Fat: 12.8g, Saturated Fat: 2.3g, Cholesterol: 4mg, Sodium: 182mg, Total Carbohydrates: 8.5g, Dietary Fiber: 5.6g, Total Sugars: 0.8g, Protein: 2.3g

Let us know how you liked the recipe in the comments below!


Amanda and Christina


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