Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
343
Calories
6g
Protein
23g
Fat
37g
Carbs
What these numbers assume — 10 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 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 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
- 2 ripe avocados
- 1 large garlic clove; mashed to oaste
- 3 - 4 tablespoons lime juice
- 1 jalapeno, minced
- 2 vine-ripened tomatoes seeded, chopped fine
- 1 small red onion; chopped fine
- ¼ cup finely-chopped cilantro Leaves
- 1 teaspoon salt
- 1 teaspoon freshly-ground black pepper
Directions
1
Halve and pit avocados and scoop flesh into a large bowl.
2
Mash avocado with a fork and stir in remaining ingredients, combining well.
3
Chill covered with plastic wrap for at least 1 hour and up to 1 day.
4
Stir guacamole well and serve with tortilla chips.
5
Category:Dip Recipes
6
Category:Avocado Recipes
7
Category:Tomato Recipes
8
Category:Jalapeno pepper Recipes
Recipe sourced from
fandom