Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 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
- =
- Large pinch saffron threads
- 4 California Avocados
- 2 Tbsp fresh lemon juice
- ½ Cup finely chopped white onion
- ¼ Cup chopped fresh parsley
- 2 tsp chopped, fresh thyme leaves
- 4 large cloves garlic
- 1 tsp salt
- =
Directions
Lightly toast saffron threads in a dry frying pan (Take care not to burn.)
Pulverize in a mortar and pestle.
Coarsely mash (DO NOT PUREE) California avocados.
Fold in remaining ingredients and reserved saffron.
Serve with purple potato and sweet potato chips.
Guacamole is best made as close to service as possible. Store in an airtight container with plastic wrap against the surface of the guacamole.