Halve the Avocados and scrape the filling into a medium mixing bowl, peel the scallion and the garlic and mince fine, deseed and chop the Roma tomato into small cubes, you can also use cherry tomatoes. Wash fresh cilantro and remove most of the stems, chop the leaves and add to the mixture. Quarter the small fresh lime and squeeze the quarters into the mixture, according to your taste. Wash, devein and deseed the jalapeno pepper, mince fine and add as much as you like for heat! (You can use sea salt to taste, or more lime.) Garnish with some sprigs of cilantro!
Serve with a thick, white corn tortilla chip.
*When storing left overs, pat saran wrap down onto the guacamole to form a seal, then add storage lid.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (132g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 133 (78%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 10.4mg||0 %|
|Potassium 568.8mg||15 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 7.4g||29 %|
|Sugars, other 3.4g|
|Protein 2.5g||4 %|
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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: 170
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