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| Description: | Guacamole (known as “Guac” by its many friends) is easy to make, full of good-for-you monounsaturated fat, and gives you a half serving of vegetables in every snack-size serving. Here’s an inventive recipe that sweetens the original with a tropical infusion of canned, crushed pineapple that is nearly double the vitamin C content of the original. | |
| Time: | 5 min (5 min to prepare, 0 min to cook) | |
| Meal type: | Appetizer | |
| Ethnicity: | ||
| Number of Servings: | 10 | |
| Ingredients: | ||
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1 slice onion, about 1/2-inch thick, cut in chunks 1 clove garlic 1 each jalapeño pepper, stemmed, seeded and halved 2 large ripe avocados, peeled, pitted and cut in chunks 1 cup canned, crushed pineapple in juice, drained 2 teaspoon fresh lemon juice 1 teaspoon kosher salt |
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| Directions: | ||
| Combine onion, garlic and jalapeño in the work bowl of a food processor, equipped with a knife blade, and chop finely. Add avocado, 2/3 of the crushed pineapple, lemon juice and salt, and process into a coarse purée. Scrape the guacamole into a serving bowl and mix in the remaining crushed pineapple. Serve with chips or vegetables for dipping. | ||
| Notes: | ||
| Calories 93; Total fat 6g; Saturated fat 1g; Cholesterol 0mg; Sodium 133mg; Carbohydrate 28g; Fiber 2g; Protein 1g; Vitamin C 16%DV*; Folate 1%DV; Calcium 0%DV; Iron 6%DV; Potassium 0%DV | ||
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