| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Tex-Mex |
Avocado, Tex-mex, Vegan, Vegetarian |
1 |
Servings |
INGREDIENTS
| 1 |
|
Ripe avocado |
| 1 |
T |
Lemon juice |
| 1 |
|
Clove garlic, pressed |
| 1/2 |
|
Tomato, finely diced |
| 2 |
T |
Finely minced onion |
| 1/8 |
T |
Ground cumin |
INSTRUCTIONS
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" From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: add a whole new dimension to your life”