Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
289
Calories
4g
Protein
23g
Fat
17g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- =
- 4 California Avocados
- 1 Cup coarsely chopped green olives
- ½ Cup coarsely chopped, toasted, slivered almonds
- 4 large cloves garlic, chopped finely
- 1 jalapeno pepper, chopped finely
- ¼ Cup medium-dry sherry
- 2 Tbsp finely chopped parsley
- Salt, to taste, depending on saltiness of olive
- =
Directions
1
Coarsely mash (DO NOT PUREE) California avocados. Fold in remaining ingredients. Serve with pork rinds.
2
Guacamole is best made as close to service as possible. Store in an airtight
Recipe sourced from
fandom