Try this New Age Guacamole recipe, or contribute your own.
Suggest a better descriptionNotes: From Orange County Registar Cooks notes: Look for Asian chili sauce, also labeled "chili paste with garlic" or "chili paste" in the Asian aisle of well-stocked supermarkets. If you want to make the guacamole ahead of time, use milk to keep it from discoloring during hours of storage. (Dont use lactose-free milk, because its the lactic acid that prevents discoloration.) Any type of milk, from nonfat to regular, will work. 1. In a mixing bowl, combine avocado and jicama or water chestnuts. Standing the corn on one end, cut off all the kernels. Add the kernels to the avocado along with the remaining ingredients. Mix thoroughly. (If doing this in advance, transfer to a small bowl, press the guacamole to firmly pack it, smooth the surface, and cover the surface with a tablespoon of milk. Press plastic wrap onto the surface of the guacamole and refrigerate up to 12 hours. To use, stir the guacamole and serve.) Yield: 1 1/2 cups Nutritional information (per half-cup serving): 140 calories, 10.5 grams fat, 1.7 grams saturated fat, no cholesterol, 212 milligrams sodium, 68 percent calories from fat Source: "Quick Cooking With Pacific Flavors" by Hugh Carpenter and Teri Sandison (Stewart, Tabori & Chang, $35) Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 27, 1998
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Serving Size: 1 Serving (3g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6 | ||
Calories from Fat: 1 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.9mg | 0 % | |
Potassium 24.5mg | 1 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6
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