Photo: K8
Estimated Nutrition (whole recipe, rough)
325
Calories
6g
Protein
23g
Fat
33g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | 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
- =
- 2 Tbsp finely chopped onion
- 2 canned jalapeno pappers, finely chopped
- ¼ Cup chopped fresh coriander leaves (or 1 1/2 tsps dried or 1/2 tsp ground per 2 avocados)
- 2 ripe California avocados, coarsely mashed
- 1 tomato peeled, seeded and chopped
- sift salt to taste
- 3 tbsp. fresh lime juice
- =
Directions
1
Mix all ingredients together. Serve as a dip with corn chips or fresh vegetables. Also great as a topping for baked potatoes or burgers.
2
N.B. Place an avocado pit in the centre of prepared guacamole to help prevent browning.
3
Makes about 1 1/2 cups.
Recipe sourced from
fandom