Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
324
Calories
6g
Protein
23g
Fat
33g
Carbs
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 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Tabasco Pepper | 1 tsp ground (2.3g) | 6 |
| 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 avocados, mashed
- 1 small onion, finely chopped
- 1 can diced green chiles (4 oz)
- 1 tomato, chopped
- 4 tbsp lemon juice
- salt to taste
- 1 tabasco pepper, very finely minced (optional)
Directions
1
Combine all the ingredients and stir until blended.
2
Place mixture in a bowl and cover securely with plastic wrap.
3
Refrigerate.
4
As avocados have a tendency to darken, serve soon after preparing.
5
Serve as a dip with fresh vegetables or corn chips. Note: fresh vegetable can include cucumber slices, carrot sticks, celery, jícama, zucchini, etc.
6
Category:Cathy's Recipes
7
Category:Guacamole Recipes
8
Category:Tomato Recipes
9
Category:Avocados Recipes
10
Category:Fresh chile pepper Recipes
Recipe sourced from
fandom