Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
458
Calories
9g
Protein
24g
Fat
64g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Cherry | 1 cup (138g) | 87 |
| Green Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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
- =
- 2 California avocados, about 1 pound
- 1 Tbsp fresh lemon juice
- ½ Cup finely diced red bell pepper
- ½ Cup small cherry tomatoes (cut in halves or quarters, if large)
- ¼ Cup thinly sliced green onion
- 3 cloves garlic, finely chopped
- ½ tsp chopped, fresh thyme leaves or 1/4 rounded teaspoon dried
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 1/8 tsp cayenne pepper
- =
Directions
1
Coarsely mash (DO NOT PUREE) avocados; stir in lemon juice. Fold in remaining ingredients.
2
Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole
Recipe sourced from
fandom