Halve and pit the avocados and scoop the flesh into a bowl. Mash the avocados coarse with a fork and stir in the onion, the garlic paste, the lime juice, the cumin, the chili, and the coriander. The guacamole may be made 2 hours in advance, its surface covered with plastic wrap, and chilled.
This can be made several hours ahead and refrigerated. The taste and texture are best, however, when freshly made.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (65g)|
|Recipe Makes: 8|
|Calories from Fat: 67 (76%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 6.2mg||0 %|
|Potassium 298.5mg||8 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 2.3g|
|Protein 1.3g||2 %|
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: 88
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