Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
349
Calories
7g
Protein
24g
Fat
37g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 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
- ½ Cup roasted corn*
- ½ lemon, sliced thinly (with peel on), then cut in small dice
- 2 large cloves garlic, chopped finely
- 1 medium (or to taste) jalapeno pepper, chopped finely
- ½ tsp (or to taste) ground cumin
- ½ tsp salt
- =
Directions
1
Coarsely mash (DO NOT PUREE) avocados. 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.
3
To roast corn, soak 1 ear in water for 1 hour. Remove husk and silk. Roast on the rack in a 375F degree oven, turning occasionally, until kernels appear slightly shriveled. Substitute well drained canned corn that has been blotted with a towel, if necessary.
Recipe sourced from
fandom