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Guacamole Nogada
By: El RestauranteEl Restaurante Magazine
Friday, December 6, 20244:37 PM
Recipe for guacamole with pomegranate and walnut

This recipe can be found at El Restaurante. 

Recipe by Chef Luisteen Gonzalez, Puesto, San Diego, California; recipe and photo courtesy of California Avocado Commission (californiaavocado.com)

Makes 8 servings

8 Fresh California Avocados*, peeled and seeded

1 c. chopped onion

1 c. chopped mango

1 c. chopped tomato

4 T. lime juice

4 T. orange juice

2 g. minced habanero pepper

Salt, to taste (as needed)

4 t. chopped chile de arbol

20 candied walnut halves

1 ​1⁄2 c. pomegranate seeds

Mash avocado in a large bowl. Mix in the next 7 ingredients. Add salt to taste. Top with chile de arbol, candied walnuts, and pomegranate seeds. Serve.

*Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.