If using a mortar and pestle, grind to a fine paste with a pinch of salt:
2 cloves garlic
If you don't have a mortar and pestle, simply mince or grate the garlic. Add to the mortar or to a medium bowl:
Flesh of 2 avocadoes*
Mash with the pestle or a fork, leaving the avocado quite chunky. Add:
2 scallions or 2 tablespoons red onion, minced
Lime juice to taste
Salt to taste
Stir to combine. Serve immediately or store, refrigerated, with a piece of plastic wrap directly on the surface of the guacamole. This will prevent it from turning brown.
*To prepare avocadoes, slice the avocado lengthwise in half. Twist to separate the halves. Remove the pit by lodging the sharp side of your knife in it, then twist until the pit pops out. Discard. To separate the flesh from the skin, simply scoop it out with a spoon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (113g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 133 (80%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 880.7mg||30 %|
|Potassium 518.3mg||14 %|
|Total Carbohydrate 9.9g||3 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 3g|
|Protein 2.3g||3 %|
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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: 167
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