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Garden-Fresh Guacamole

Prep time 10 mins
Yield 6 servings (serving size: 1/4 cup)
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.


  • 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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection