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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (140g) Recipe makes 4 servings |
||
| Calories 177 | ||
| Calories from Fat 133 | (75%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.8g | 22% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 9.9g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 589mg | 24% | |
| Potassium 540mg | 15% | |
| Total Carbohydrate 13.0g | 4% | |
| Dietary Fiber 7.5g | 30% | |
| Sugars 1.8g | ||
| Protein 2.4g | 4% | |
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Ingredients
- 2 ripe avocados (the small bumpy ones, not the large smooth ones)
- 2 large garlic cloves, minced
- 1/2 cup yellow onion or red onion, finely diced
- 1/8 teaspoon white pepper
- 1 fresh lime
- 1 teaspoon kosher salt
Directions
1
Mince the garlic (add more or less to taste).2
Dice the onion (ditto).3
Cut avocado in half and twist to separate. Stab the pit with the long sharp edge of your knife: twist it, and the pit will come right out attached to the knife.4
With a spoon, scoop out contents into a glass bowl.5
Add the garlic and onion.6
Using two knives cross-cut the mixture until it is in smaller chunks, then mash with a fork.7
Squeeze in 1/2 the lime, white pepper and salt. Taste. Add more salt and/or lime as needed.8
I don't care for a lot of additions, but cilantro is one I like. Avocados are too subtle, so adding too many other ingredients obscures its wonderful, nutty flavor.9
Also consider black olives, tomatoes (de-seeded and diced) or jalapenos.10
Serve with chips and home-made salsa, or add to any sw or Mexican dish.
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Browse similar recipes by category
- Course > Appetizers > Dips
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 30 mins
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: bobo3039
On Mar 26, 2006
You just can't go wrong with a James Beard recipe. This is still my favorite way to make guacamole. Thanks for posting.
From: *Parsley*
On Mar 25, 2006
This is the perfect guacamole for all of us avocado "purists." It's actually even better after chilling a few hours so the garlic really infuses the mixture. The lime juice prevents oxidizing, so it doesn't brown. I added a bit of cilantro. And yes, you're right, it IS addicting! I will make this often; thanx for posting.
From: Maxxr
On Sep 11, 2006
This is a delicious guacamole that lets the avo. flavour predominate. Only negative is that 1 tsp. of salt was too much for us even though we are salt fiends. Also, I would use regular salt in this instance as the kosher was too grainy for this recipe and the regular would have dissipated through the entire quantity. I also added a touch of chipotle for heat and extra flavour.
From: newspapergal
On Sep 5, 2006
Very tasty. I prepared it as written, except I just used one-half of a lime - which still provided a lot of tangyness. We love fresh guacamole, and this was great with a tex-mex meal.
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