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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 215g Recipe makes 2 cups) |
||
| Calories 304 | ||
| Calories from Fat 240 | (79%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.7g | 41% | |
| Saturated Fat 3.7g | 18% | |
| Monounsaturated Fat 17.0g | ||
| Polyunsaturated Fat 3.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 15mg | 0% | |
| Potassium 945mg | 27% | |
| Total Carbohydrate 18.8g | 6% | |
| Dietary Fiber 12.3g | 49% | |
| Sugars 2.0g | ||
| Protein 3.8g | 7% | |
Ingredients
- 2 ripe Hass avocadoes
- 1/4 cup chopped cilantro
- 1/2 fresh jalapeno, finely diced
- 1/2 red onion, diced
- 1/2 lime, juice of
- sea salt
Directions
1
Peel and remove pit of avocado. Put all ingredients in a bowl and mash with fork till desired consistency (I like mine a bit chunky). Serve with chips. You can adjust the seasonings to your taste!2
TIP: This really isn't a make ahead dish as Avocados tend to go brown fairly quickly. If you must make ahead or need to save leftovers add the pits of the Avocados to the dip and put lime juice on the top layer and then cover with plastic wrap pushing down onto the dip. This should help minimize browning.
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