Garden-Fresh Guacamole

We reduced the fat in this guacamole by adding green peas and using less avocado. See the difference in the chart above. Serve as a dip with baked tortilla chips, or use it as a condiment with Mexican or southwestern fare.

Yield:

6 servings (serving size: 1/4 cup)

Recipe from

Recipe Time

Prep: 10 Minutes

Nutritional Information

Calories 61
Caloriesfromfat 74 %
Fat 5 g
Satfat 0.4 g
Protein 2.2 g
Carbohydrate 6 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 142 mg
Calcium 9 mg

Ingredients

1 1/4 cups frozen petite green peas, thawed
1/4 cup fresh cilantro leaves
2 tablespoons fresh lime juice
1/4 teaspoon salt
1 medium avocado, peeled and quartered
1/2 medium jalapeño pepper, seeded and quartered
2 garlic cloves, minced

Preparation

1. Combine all ingredients in a food processor or blender, and process 2 minutes or until smooth, scraping sides of bowl occasionally. Spoon guacamole into a bowl. Serve immediately, or press plastic wrap onto surface of guacamole, and chill up to 1 hour before serving.

Note:

Lorrie Corvin,

Oxmoor House Healthy Eating Collection

October 2006