Peel, pit and roughly chop the avocado. Place in a food processor with the lemon juice and blend until the mixture is smooth. Add the yogurt, spices and sea salt and pulse the processor a few times to mix. Transfer the guacamole to a bowl and carefully stir in half of the chopped green pepper, reserving the remainder to sprinkle on top of the mixture as decoration. Guacamole can be served as a salad on a bed of tortilla chips or as a dip for crudites such as celery and carrots.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 cup (302g)|
|Recipe Makes: 1.3|
|Calories from Fat: 211 (74%)|
|Amt Per Serving||% DV|
|Total Fat 23.4g||31 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 15.3g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 1.1mg||0 %|
|Sodium 147.1mg||5 %|
|Potassium 1005.2mg||26 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 15.3g||61 %|
|Sugars, other 10.6g|
|Protein 5.5g||8 %|
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: 287
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