Recipe courtesy of The Culinary Institute of America
Makes 3 cups
- 2 medium avocados
- 1½ tablespoons freshly-squeezed lime juice
- 1 garlic clove, minced
- 2 tablespoon white onion, finely chopped and rinsed
- 1 to 2 serrano chiles, finely chopped
- 1 small tomato, cut into a ¼-inch dice
- Salt to taste
Cut the avocado in half lengthwise all the way to the pit and then twist the two halves apart. Remove the pit by scooping it out with a spoon and then, with the same spoon, scoop the flesh into a small mixing bowl.
Mash the avocado with a fork to a coarse puree, and then add the lime juice and garlic.
Stir in the onion, tomato, and chili. Taste and season with salt.
If not serving immediately press a piece of plastic wrap directly onto the surface of the guacamole to prevent browning and refrigerate, preferably not more than a few hours.
Nutritional information per 1/4 cup serving:
Calories: 60 ⁄ Protein: 1 g ⁄ Carbohydrate: 5 g ⁄ Fiber: 3 g ⁄ Sodium: 15 mg
Saturated fat: 1 g ⁄ Polyunsaturated fat: 3 g ⁄ Monounsaturated fat: 1 g
Trans fat: 0 g ⁄ Cholesterol: 0 mg
Adapted from Mexican Everyday, by Rick and Deann Bayless (W.W. Norton, 2005). Reproduced from the April 2007 Healthy Kitchens, Healthy Lives conference, The Culinary Institute of America.
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