Fresh Guacamole w/Red Onions

Fresh Guacamole w/Red Onions
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 38.1
  • Total Fat: 3.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 56.9 mg
  • Total Carbs: 2.4 g
  • Dietary Fiber: 1.6 g
  • Protein: 0.5 g

View full nutritional breakdown of Fresh Guacamole w/Red Onions calories by ingredient
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Introduction

This recipe is so easy to make and so delicious. Using sea salt makes this recipe a little lower in sodium than your typical guac. This recipe is so easy to make and so delicious. Using sea salt makes this recipe a little lower in sodium than your typical guac.
Number of Servings: 16

Ingredients

    2 ripe peeled avocados, seeded and coarsely mashed
    1/2 fresh lime-juiced
    1/4 cup chopped red onion
    2 tbs chopped fresh cilantro
    1/2 tsp sea salt
    1 jalapeño peppers, seeded and finely chopped
    1 garlic clove, smashed

Directions

If you have never peeled and seeded an avocado, it's fairly easy with this technique:

1) Using a paring knife, cut around the avocado down one side from the tip through the bottom, back up the other side to the tip.
2) Twist the avocado halves to separate them.
3) Use the sharp side of the blade of your knife and hit the seed with a slight bit of force. Once your knife is slightly embedded in the seed, twist to remove. Hitting the seed on a hard surface will release it from the blade.
4) Now cut lines diagonally and horizontally through the meat of the avocado.
5) Use a larger spoon to scoop this out. This will also limit the amount of mashing that you will need to do.

Squeeze the juice of half a lime over the avocado as soon as possible to keep it from turning brown.

Add the remaining ingredients and mash together.

Mash to the consistency that you prefer. We like ours a little lumpy.

You can also add a 1/3 cup of tomatoes to this mixture for even more flavor.

Chill for approx. 30 min. to 1 hour to allow the flavors to meld. You can serve this immediately if need be. It’s still delicious!

Makes 16 servings of 2 tablespoons each

Number of Servings: 16

Recipe submitted by SparkPeople user NANCEEJ.

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