Guacamole
Guacamole is so easy and everyone will love you for making it, says Chef Traci Des Jardins. The trick to preventing it from browning is not leaving the pit in it or adding a ton of lime juice. The key is to start with fresh avocados and keep the air away from the guacamole. If storing in a bowl, give it a couple of whacks on a countertop to get any air bubbles out and then cover with plastic wrap and smooth it against the surface of the guacamole. If you have a flavor saver or some kind of vacuum device, vacuum packing the guacamole will make it last for days.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 avocados
- 1 to 2 limes, juiced
- 1/2 white onion, finely diced
- 1/2 bunch fresh cilantro, chopped
- 1 serrano chili, finely minced
- Salt, to taste