1 md Ripe avocado
1 tb Lemon juice
1 sm Clove garlic, pressed
1/2 sm Tomato, finely diced
2 tb Finely minced onion
1/8 tb Ground cumin
Dash of hot pepper sauce
Makes 1 cup
halve, seed and peel avocado. Using fork, coarsely
mash avocado meat with lemon juice and garlic. Stir
in remaining ingredients to blend. Serve with fresh
vegetable dippers such as zucchini, cucumber slices,
carrot or celery sticks, broccoli or cauliflower
pieces, jicama strips or unsalted corn chips
NOTE: to hold before serving or to store leftover
guacamole, press a piece of plastic wrap directly onto
surface of guacamole and refrigerate.
Nutritional Information Per Serving: 1 Cup Calories:
353 Cholesterol: 0 mg Carbohydrates: 22 g Fat:
31 g Protein: 5 g Sodium: 27 mg
