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 Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 61
  • Calories from fat: 74%
  • Fat: 5g
  • Saturated fat: 0.4g
  • Protein: 2.2g
  • Carbohydrate: 6g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 142mg
  • Calcium: 9mg

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. 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.
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