The nutrition facts for this delicious guacamole were
designed using the great tools at Calorie Count!
Ingredients:
1 med. to large avocado, well ripened
1 tsp. Tony Chachere's salt substitute
1 tsp. garlic powder or 1 large clove, peeled and minced (to
taste)
1/3 cup finely diced onions
1 - 2 Tbsp. bottled or canned NM green chili (you choose the
heat level; recommend Hatch)
1/8 tsp. "all purpose" seasoning herbs
(McCormick's, for example)
1/8 tsp. cumin
1/4 cup fresh tomato, seeded and finely chopped
dash of black pepper
1 tsp. lime juice + zest of one or two limes
3 oz. plain, no fat Greek yogurt (Fage recommended)
1 Tbsp. plain sweetened almond milk
Directions:
Split the avocado length-wise and remove the pit. Scoop the
avocado out of the peel and place into a small mixing bowl. Mash it up thoroughly with a fork. Add all
the other ingredients and mix well, using the almond milk to bring the mixture
to the desired thickness/consistency.
Cover the container and chill for at least a half hour. If you are going to be keeping the guacamole
longer, return the pit to the mixture; this will keep it from turning
dark. This recipe should be enough for
two people or four light nibblers as an appetizer.
Serve with GREAT chips!
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