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10 minutes
4 servings
Adjust servings
Yields 1 1/2 cup
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.8% of RDA
• Calories: 5.3% of RDA
• Carbs: 2.9% of RDA
• Fat (total lipid): 14.6% of RDA
• Fiber: 17.5% of RDA
• Fructose: 0.0% of RDA
• Protein: 4.2% of RDA
• Sodium: 0.4% of RDA
• Sugar: 2.4% of RDA
• Vitamin A (IU): 8.9% of RDA
• Vitamin B6: 9.2% of RDA
• Vitamin C: 10.8% of RDA
• Iron: 1.9% of RDA
• Magnesium: 5.4% of RDA
• Manganese: 51.9% of RDA
• Niacin: 17.3% of RDA
• Potassium: 9.6% of RDA
• Zinc: 2.9% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
8.04
g
Calories
106
 
Fiber
4.90
g
Iron
0.350
mg
Protein
4.67
g
Sodium
6.00
mg
Sugars
0.752
g
Fat (total lipid)
8.93
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
whole
+
-
 
choose a ripe one.
 
2
whole
+
-
 
 
1/2
cups
+
-
 
chopped, can use stems if desired.
 
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PREPARATION
1.
Pit the avocado, chop the cilantro, zest and juice limes. You can add a little cumin, cayenne, or jalapeno if you like.
2.
Place all in a food processor or blender. Puree until smooth.
3.
Season with salt and pepper. Add water as needed to reach desired consistency.
NOTES, TIPS, TRICKS, HINTS, ETC:
Trying to find ripe avocados at the market? Ask the people who work there -- often they have some ripe ones in the back which they use to make guacamole.
 
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 106
Protein 4.67 g
Carbohydrates 8.04 g
Iron 0.35 mg
Fiber 4.90 g
Calcium 7.50 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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