by Real Mexican |

Preparation Time

5 minutes + 30 minutes marinating time






Set aside some of the avocado without any of the flavourings and mash until smooth

Finger Food

It’s messy, but let your baby scoop up the guacamole with his hands – he’ll love the texture


  • 2 large onions, peeled and finely chopped

  • 425ml fresh lemon juice

  • 4 large avocados, about 850g, peeled and stoned

  • 115g chopped fresh coriander leaves

  • 85g Serrano chillies, deseeded, deveined and chopped

  • salt and freshly ground black pepper

  • 30g fresh pomegranate seeds

  • 55g ricotta, crumbled

Serve up this dip with tortilla chips or add to a fajita

1. Marinate the onion in the lemon juice for half an hour, then drain and set aside.

2. Mash the avocado and add the coriander, marinated onion and Serrano chillies. Season with salt and pepper.

3. Make a mound of guacamole on a serving plate and scatter over the pomegranate seeds and ricotta.

This recipe is from Real Mexican by Fiona Dunlop, (Mitchell Beazley, £9.99)

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