Vegetable-Packed Guacamole
Introduction
My favorite Mexican restaurant serves a guacamole that's heavy on vegetables--and flavor. To slim it down even more, serve with carrots, celery and cucumber slices.
Ingredients
2 avocados
1 lemon, juiced
2 T chopped cilantro (leave out if you don't like cilantro)
1 small tomato (plum or roma)
1 jalapeno, seeds and white ribs removed (that's where most of the heat is)
1/2 cup chopped green pepper
1 small white onion, chopped
salt and pepper to taste
1 lemon, juiced
2 T chopped cilantro (leave out if you don't like cilantro)
1 small tomato (plum or roma)
1 jalapeno, seeds and white ribs removed (that's where most of the heat is)
1/2 cup chopped green pepper
1 small white onion, chopped
salt and pepper to taste
Directions
Mash avocado and lemon juice with a fork until fluffy and creamy. Chop cilantro, tomato, peppers and onion. Mix well and season with salt and pepper. Allow to rest an hour or so before serving so flavors mix.
Serves 8
Serves 8
Number of Servings: 8
Related Recipes
-
Samantha's Dill Dip
-
Grilled Vegetables with Pineapple
-
Spicy Sweet Potato Chips
-
Easy Bulgur Salad
-
Mushroom Barley Soup
-
Light Lemon Blueberry Donuts
-
Chilled Cucumber Avocado Soup
-
Baked Eggs with Spicy Tomato Sauce
-
Buttery Brussels Sprouts with Sage, Dried Cranberries and Pecans
-
Arugula + Mozzarella Salad With Eggplant Caponata