Guacamole with Crunchy Vegetables
About This Recipe This classic dip is raised to new heights with the addition of chunks of tomatoes and red onion. It is delicious served very fresh with crunchy cruciferous vegetables, such as broccoli and cauliflower, but you can blanch them so they’re easier to digest, if you prefer. Try not to overmash the avocado...
Ingredients
- 3 ripe avocados
- 2 garlic cloves
- 1 jalapeno pepper
- 2 limes
- ½ lb grape tomatoes
- 1 red onion
- 4 sprigs fresh cilantro
- salt and pepper to taste
Instructions
- Assemble, prepare, and measure ingredients. Halve avocados, discard pits, and scoop flesh into a bowl using a tablespoon. Mince garlic. Seed and mince jalapeño pepper. Zest and juice limes. Chop tomatoes. Finely chop onion. Chop cilantro leaves and stems.
- In a large bowl, mash avocado coarsely with a fork, so some chunks remain. Stir in garlic, jalapeño, 1 tablespoon of lime zest, 2 tablespoons of lime juice, tomatoes, onions, and cilantro. Taste and add more lime juice if you like. Season with salt and pepper.
- Spoon guacamole into a serving bowl, or if you make it ahead and plan to serve it later, squeeze some lime juice over top, cover with plastic wrap—pressing plastic right onto the surface of the dip—and refrigerate for up to 4 hours.
- To serve, arrange vegetables in an artful tumble on a serving platter or tray and serve with the bowl of guacamole sitting alongside.
Nutrition
Nutrition Facts
Guacamole with Crunchy Vegetables
Amount per Serving
Calories
1105
% Daily Value*
Fat
89
g
137
%
Saturated Fat
13
g
81
%
Sodium
66
mg
3
%
Potassium
3801
mg
109
%
Carbohydrates
88
g
29
%
Fiber
49
g
204
%
Sugar
18
g
20
%
Protein
17
g
34
%
Vitamin A
3527
IU
71
%
Vitamin C
159
mg
193
%
Calcium
175
mg
18
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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