Cut avocado in half, remove seed, and scoop out pulp, reserving seed. In small bowl, mash with fork, mixing in seasonings. Whip with fork until creamy. If you are not going to serve guacamole immediately, return seed to bowl to prevent discoloration, cover tightly, and refrigerate until ready to use. Serve as dip for natural corn chips, celery stalks, or other raw vegetables.
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|Serving Size: 1 Serving (203g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 268 (82%)|
|Amt Per Serving||% DV|
|Total Fat 29.8g||40 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 19.8g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 0mg||0 %|
|Sodium 15.9mg||1 %|
|Potassium 1002mg||26 %|
|Total Carbohydrate 17.9g||5 %|
|Dietary Fiber 13.8g||55 %|
|Sugars, other 4.1g|
|Protein 4.3g||6 %|
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Calories per serving: 327
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