By Christyna Mangum
Guacamole
7 steps
Prep:15min
Chef’s Notes
Serve as a dip with Homemade Corn Tortilla Chips, whole grain pita wedges, or fresh veggies. Add ¼ cup serving of carrot sticks, broccoli florets, celery sticks, jicama sticks, or turnip sticks to have a full veggie component for snack.
The lime keeps the avocados from turning brown. Keep in a sealed container in the refrigerator to maintain look and taste for a couple of days.
Updated at: Wed, 16 Aug 2023 22:02:11 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
2
Low
Nutrition per serving
Calories51.2 kcal (3%)
Total Fat4.1 g (6%)
Carbs4 g (2%)
Sugars0.8 g (1%)
Protein0.8 g (2%)
Sodium76.1 mg (4%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Optional
Materials
Instructions
Step 1
Peel onion and garlic clove. Rinse tomatoes.
Step 2
If using, rinse cilantro. Pluck leaves from stems. Tear into small pieces.
Step 3
Mince onion and garlic. Dice tomatoes into ¼-inch pieces.
Step 4
Rinse lime and cut in half. In a medium bowl, squeeze juice from each half. Discard seeds.
Step 5
Cut avocados in half. Remove pits. Using a large spoon, scoop out flesh and add to bowl with juice.
Step 6
Add salt to avocado. If using cumin, add now. Mash well with a fork.
Step 7
Add onion, garlic, and tomatoes to avocado mixture. If using cilantro, add now. Stir well.
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