Guacamole

Nothing says fiesta quite like simple Guacamole, an essential Mexican recipe.  This healthy version is oil-free with healthy fat from ripe avocadoes.  Use it over Mushroom Poblano Tacos, Southwestern Black Bean Burgers, or a big bowl of Chili.  This is authentic, natural vegan.

EASY       Servings: 4      Ready In: 5 minutes

Guacamole - Healthy, Gluten-Free, Oil-Free, Paleo, Plant-Based, Vegan, Mexican Avocado Easy Dip Recipe

Guacamole - Healthy, Gluten-Free, Oil-Free, Paleo, Plant-Based, Vegan, Mexican Avocado Easy Dip Recipe

Ingredients

1 large avocado
1/4 red onion
1/4 jalapeño (to taste) 
2 tbsp chopped cilantro
1/4 teaspoon cumin
1 lime
Salt and pepper


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Guacamole

Procedure

Gather ingredients. To make the Guacamole:  Mince the red onion. 

Seed and mince the jalapeño. 
Pit and dice the avocado. 
Chop the cilantro. 
Combine the red onion, jalapeno, avocado, and cilantro in a small bowl.  Add the cumin, salt, and pepper. 
Add zest and juice from lime. Combine all. 
Taste to adjust seasoning 

Serve chilled or at room temp. 
Great with baked chips, on top of chili, or with tacos

Chef Tips: Trying to find ripe avocados at the market?  Ask the people who work there -- often they have some ripe ones in the back which they use to make guacamole.  

Use 1 avocado for 4 people

Yields: About 1  cup


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/4 of a recipe (about 1/4 cup).

Amount Per Serving
Calories 100.93
Calories From Fat (74%) 74.79
% Daily Value
Total Fat 8.92g 14%
Saturated Fat 1.23g 6%
Cholesterol 0mg 0%
Sodium 79.11mg 3%
Potassium 310.7mg 9%
Total Carbohydrates 6.02g 2%
Fiber 4.3g 17%
Sugar 0.21g
Protein 1.31g 3%
Calcium 11.1mg 1%
Iron 8.91mg 50%
Vitamin A 243.49IU 5%
Vitamin C 2.78mg 5%


Is that a Mexican potato? You mean jicama? This crisp, crunchy tuber is more like an apple than a potato. Chef Katie shows you how to peel and slice it into gluten-free jicama chips for healthy, low-carb vegan snacking. More at: www.plants-rule.com