SERVINGS: 6 CALORIES: 111 CARBS: 2G PROTEIN: 1G FAT: 9G
4 Small sized avocados (or 2 large)
1/4 cup chopped white onion
2 Roma tomatoes, diced (remove seeds before dicing. Otherwise, the guacamole will be too wet.)
1/4 cup fresh cilantro, chopped
3 Garlic cloves, minced (you can use garlic powder or roasted garlic instead if you prefer)
1/4 Teaspoon salt
1/2 Teaspoon cumin
Dash of freshly ground black pepper
Juice from 1 lime
Juice from 1 small lemon
- Cut avocados in half. Remove seed. Scoop out avocado from the peel; put in a mixing bowl. Using a
fork or masher, mash the avocados (not too much, it should be a little chunky).
- Add the chopped onion and tomatoes (if not eating right away, put the tomatoes in right before
serving). Add cilantro, lime juice, lemon juice, garlic, salt, cumin, salt and mix with a large spoon.
- To keep the avocado from turning brown, place guacamole in Tupperware container then cover with
plastic wrap before putting on the Tupperware lid. Be sure to get all of the air out by pressing down
on the plastic wrap (plastic wrap should be stored with the guacamole. Do not remove before
putting on the Tupperware lid).
- Serve immediately for freshest taste or refrigerate until ready.