| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Tex-Mex |
Avocado, Tex-mex, Vegetarian, Vegan |
1 |
Servings |
INGREDIENTS
| 1 |
md |
Ripe avocado |
| 1 |
tb |
Lemon juice |
| 1 |
sm |
Clove garlic, pressed |
| 1/2 |
sm |
Tomato, finely diced |
| 2 |
tb |
Finely minced onion |
| 1/8 |
tb |
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:
“Many people give thanks to God when He gives. Job gave thanks when He took.”