Daniel Fast pg. 195
1. Prepare the minced ingredients first so they are ready to mix with the avocados as soon as they are cut.
2. Halve one avocado, remove pit, and scoop flesh into medium bowl. Mash flesh lightly with onion, garlic, jalapeño, cilantro, salt, and cumin (if using) with tines of a fork until just combined.
3. Halve and pit remained two avocados, dicing them with skins on. Sprinkle lime juice over the diced avocado pieces before adding them to the mashed avocado mixture.
4. Mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Guacamole can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to one day. Return guacamole to room temperature, removing plastic wrap at the last moment before serving.)
Makes about 3 cups
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Serving Size: 1 Serving (83g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 123 | ||
Calories from Fat: 100 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.1g | 15 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 78.6mg | 3 % | |
Potassium 381.1mg | 10 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 1.9g | ||
Protein 1.6g | 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: 123
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