An easy yummy spread, dip, salad topping or side dish. Spread on crackers or bread and top with your favourite combination of cheese, salad greens, sprigs of herbs, fresh veggie slices (cucumber, tomato, jicama, or yacon), marinated and/or grilled veggies (mushrooms, onions, eggplants, carrots, tomatoes, or capsicums). For extra flavour, spread a thin layer of pesto underneath. To serve as a salad topping or side dish, consider adding cubed oranges, yacon/jicama, cucumber, mango, and/or chopped cilantro, onions, and/or garlic.
The best way to remove the flesh from the avocado is to cut it into half, twist to open, remove the pit, and use a spoon to scoop out any rotten or funny looking bits from the inside. Then cut each half into thirds and pull the peel off. Unless your avocado is under or over-ripe, this method will also remove any little rotten bits on the outside surface.
Mash the avocado, add juice from the lemon to taste, and salt to taste. This is the base. Now, free your imagination and add other fresh, marinated, cultured, or grilled veggies either to the mix, layer on top, or serve for dipping.
Best eaten fresh. If storing, put the avocado put into the middle and cover with plastic wrap by pushing it directly onto the mix in order to prevent air from turning the top layer brown.
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|Serving Size: 1 Serving (52g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 66 (81%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 354.6mg||12 %|
|Potassium 244.7mg||6 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 1g|
|Protein 1g||1 %|
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: 81
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