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Fresh & Light Guacamolevegetarian, tex-mex 1 medium ripe avocado 1 tablespoon lemon juice 1 small clove garlic, pressed 1/2 small tomato, finely diced 2 tablespoon finely minced onion 1/8 tablespoon ground cumin Dash of hot pepper sauce Makes 1 cup halve, seed and peel avocado. Using fork, coarsely mash avocado meat with lemon juice and garlic. Stir in remaining ingredients to blend. Serve with fresh vegetable dippers such as zucchini, cucumber slices, carrot or celery sticks, broccoli or cauliflower pieces, jicama strips or unsalted corn chips NOTE: to hold before serving or to store leftover guacamole, press a piece of plastic wrap directly onto surface of guacamole and refrigerate. Nutritional Information Per Serving: 1 Cup Calories: 353 Cholesterol: 0 mg Carbohydrates: 22 g Fat: 31 g Protein: 5 g Sodium: 27 mg Lawrence the "LaRK"
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