Guacamole Plus

July 14, 2018


We were in Madison Wisconsin recently and this city was a delightful surprise to me. Our hotel was downtown, near the capitol and State Street. There were restaurants around every bend and we had no trouble finding vegan options. Our first night there we wandered around a bit and came upon a very busy restaurant across the street from the Wisconsin state capitol. It was called BelAir Cantina Madison, on Martin Luther King Jr. Boulevard. It's an obviously popular place with the local college bunch. The entire meal was terrific and very affordable, but the first thing I made after returning home was their Cali Guacamole. It was a super tasty and refreshing appetizer to chow down while we waited for our trio of vegan tacos and cooled off with our drinks. Making it at home could not be easier. I hope you try this soon and enjoy it as much as we did. 


Guacamole Plus


3 ripe avocados

1/4 cup (or more if you like) minced red onion

1Tbl lime juice

1/2 tsp lemon zest

1/2 cup diced pineapple - fresh if you have it

1/4 cup pomegranate seeds (I didn't have fresh, so found some in frozen food section - thaw first)

a dash of cayenne pepper 

salt to taste


I don't use jalapeños in my guacamole because I don't care for that much heat, but "some like it hot", so go for it. You have the coolness of the pineapple and pomegranate seeds to balance it out. The peppers pictured above are Kung Pao peppers from our garden. 


Mash the avocados with a fork, leaving some of it chunky. If you're mad at someone, don't take it out on the dip. At least, not the guacamole dip. 


Fold in the rest of the ingredients, being careful not to mush it all up (especially if you used fresh pomegranate seeds). Taste and adjust, Taste and adjust...but leave some for your guests. 














Share on Facebook
Share on Twitter
Please reload

© 2023 by Salt & Pepper. Proudly created with