A blog by runners. For runners.

Avocado: a hearty-healthy spring fruit (yes, fruit!)


Many of us believe that avocado is a vegetable, we certainly eat them in that way, but it’s actually a fruit — and a delicious one at that. Plus it’s filled with heart-healthy unsaturated fat. In celebration of Cinco de Mayo, I put together a simple recipe highlighting the avocado.

Several years ago I was in Phoenix for work. After a long day of focus groups my team went out for Mexican food downtown. The restaurant was an intimate place where they made the guacamole right in front of you with a huge mortar and pestle. They did the usual: smashed up some ripened avocados, added salt, tomatoes, jalapenos, onion, and cilantro. But, right before laying it on our table they sprinkled the whole thing with bright red pomegranate seeds.

Quizzically we all looked at each other as the waiter said, ‘try it, you’ll love it!” Love it we did. The crunchy, sweet pomegranate seeds gave a burst of juice that complimented the creamy avocado perfectly. Every bite was a delicious combination of salty, creamy goodness with a splash of sweetness. To this day I still believe it to be one of my greatest culinary discoveries.

Below is my simple guacamole recipe. I’m a minimalist and prefer not to include a bunch of add-ins, allowing the pomegranate to really shine. But feel free to make your own version of guacamole, just don’t skimp on the seeds. It takes this dish from everyday ordinary to extraordinary.

Happy Cinco de Mayo!

Fresh guacamole with pomegranate seeds


  • 2 ripe avocados
  • 2 tablespoons fresh minced garlic
  • ½ teaspoon of salt
  • Juice of one lime
  • ½ teaspoon Tabasco sauce
  • Pomegranate seeds


  1. Place avocado, garlic, salt, lime, and Tabasco in a big bowl.
  2. Mash all ingredients together until well combine.
  3. Adjust flavoring according to your taste.
  4. Add pomegranate seeds on top.
  5. Serve with tortilla chips.

Written by Lisa Horvath.

More fruit and vegetable spotlights

Kiwi | Cabbage | Asparagus