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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 212.8
  • Total Fat: 18.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 210.9 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 8.8 g
  • Protein: 2.9 g

View full nutritional breakdown of Guacamole (Skinny Chef) calories by ingredient
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Guacamole (Skinny Chef)

Submitted by: GETFIT-BEFIT
Guacamole (Skinny Chef)

Introduction

I found this on SkinnyChef.com
~~
Whenever I invite guests over during the summer, I serve plenty of guacamole because it's so popular! Many friends have told me that their guacamole is not nearly as tasty and I think I know what the trouble is: Make sure that your avocados are completely ripe before cutting them open. Press the skin of the avocado, it should give slightly, the same way when you squeeze an orange. I buy mine 2-3 days before my party and store them on the windowsill. If your guacamole tastes bland it might need more lime juice and salt, taste as you mix.
I found this on SkinnyChef.com
~~
Whenever I invite guests over during the summer, I serve plenty of guacamole because it's so popular! Many friends have told me that their guacamole is not nearly as tasty and I think I know what the trouble is: Make sure that your avocados are completely ripe before cutting them open. Press the skin of the avocado, it should give slightly, the same way when you squeeze an orange. I buy mine 2-3 days before my party and store them on the windowsill. If your guacamole tastes bland it might need more lime juice and salt, taste as you mix.

Number of Servings: 6

Ingredients

    4 large ripe avocados, preferably Haas

    3 ripe tomatoes, seeded, finely chopped

    1/4 cup minced red onion

    2 jalapeņo chilies, seeded, finely chopped

    3-4 tablespoons fresh lime juice

    1 teaspoon lime zest

    1/2 teaspoon sea salt

    3 tablespoons minced fresh cilantro

    pinch of cayenne or ground aji Amarillo

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Directions

Cut the avocados in half, remove the pits and scoop the flesh. Reserve one of the pits. Transfer to a large wooden or metal bowl. Add salt and mash with the back of a wooden spoon until desired texture is reached, I like mine a bit chunky. Stir in remaining ingredients. Taste and adjust the seasonings with salt.

To keep for up to 3 hours, cover and store in the refrigerator. This dish does not store well and is best enjoyed immediately.

Number of Servings: 6

Recipe submitted by SparkPeople user CAREBEAR5218.






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