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Pre-heat oven to 400.
Cut off the top third of the two heads of garlic to expose all of the garlic cloves inside.
Place into oven-safe dish, drizzle with olive oil and sprinkle with a couple pinches of salt and a pinch of black pepper.
Cover with foil and roast for 45 minutes. Remove and let cool before handling.
Halve the avocados, remove the pit and scoop out the flesh into a large bowl. Squeeze in the lemon juice and add in the cooled roasted garlic cloves, mash the two together until slightly chunky.
Lastly add in the chopped cilantro, fresh garlic and season it with a couple pinches of salt. Stir that all together and serve alongside some corn tortilla chips.
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 183 | ||
Calories from Fat: 35 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 168.4mg | 6 % | |
Potassium 420mg | 11 % | |
Total Carbohydrate 34.4g | 10 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 32.2g | ||
Protein 6.4g | 9 % | |
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: 183
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