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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 14.3
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 69.1 mg
  • Total Carbs: 0.9 g
  • Dietary Fiber: 0.6 g
  • Protein: 0.2 g

View full nutritional breakdown of Karen's Guacamole calories by ingredient
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Karen's Guacamole

Submitted by: KAREN_MCMILLIN

Introduction

A light, creamy, cool treat low in carbs and calories. You can enjoy all the rich, creamy taste and goodness without tilting the scales or cheating on your diet!! Yay!! :D A light, creamy, cool treat low in carbs and calories. You can enjoy all the rich, creamy taste and goodness without tilting the scales or cheating on your diet!! Yay!! :D
Number of Servings: 20

Ingredients

    4 large, ripe avocados
    Juice from 1/2 a fresh lemon
    3 T. tomato paste
    2 cloves garlic, minced
    3 spring onions, washed and finely chopped
    1/2 t. coarse sea salt
    fresh ground cracked black pepper, to taste

Tips

Be sure to taste after refrigeration and don't add too much salt if serving with salted chips or else it will taste too salty. Great with Margueritas if that is your thing!! Enjoy!!


Directions

Wash avocados, lemons, and onions thoroughly.

Peel and pit avocados. Discard pits and mash the remaining fruit in a medium-sized bowl with a fork. Cut off the ends of the lemon and carefully cut in half. Now quarter and remove seeds. Squeeze the juice of two lemon quarters over mashed avocado. Let sit and clean 2 cloves of garlic. Send the cloves through a mincer and scrape off with the knife. Be sure to take the excess and mince it through, too to not waste any usable garlic. Put that in the avocado/lemon mixture. Add salt, pepper. Chop spring onions into fine slices and add to the mixture. Now, stir everything together making sure to incorporate the garlic, onions and lemon juice.
Now, squeeze 3 T. of the tomato paste from the tube and carefully stir into the mixture until the red disappears into the green. Cover and refrigerate for at least 2 hours, but preferably overnight. Serve with salted chips or vegetables.

Serving Size: Makes about 20- 1/4 cup servings

Number of Servings: 20

Recipe submitted by SparkPeople user KAREN_TAYLOR33.






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