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.

Lorrie Corvin
Recipe by Oxmoor House October 2006

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Recipe Summary

prep:
10 mins
total:
10 mins
Yield:
6 servings (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

61 calories; calories from fat 74%; fat 5g; saturated fat 0.4g; protein 2.2g; carbohydrates 6g; fiber 2.2g; cholesterol 0mg; iron 0.4mg; sodium 142mg; calcium 9mg.
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