Servings:
Makes 4 servings
Ingredients
- 1 ripe avocado
- 1 teaspoon minced garlic
- 1 teaspoon tomato, chopped
- 1 teaspoon scallion, chopped
- 5 teaspoon or 6 radishes, chopped
- 1 cup shredded romaine or iceberg lettuce
- 1 cup fresh hot chile (like jalapeño), stemmed, seeded, and minced
- 1/4 cup chopped fresh cilantro
- 1 teaspoon salt, plus more to taste
Preparation
Baking Directions:
Mash the avocado in a large bowl until it's as smooth or chunky as you like.
Stir in the remaining ingredients; taste and adjust the seasoning.
Eat immediately or cover and refrigerate for up to a day.
(After an hour or so it will start to darken a bit, but will still be fine to eat.)
Double green guacamole: Puree the avocado with 4 cups chopped steamed asparagus in a food processor.
Season with salt and pepper and serve as directed in the headnote.
Tips:
Nutritional Info (for the guacamole alone):Calories: 104.36 Cholesterol: 0mg Fat: 7.6g Saturated Fat: 1g Protein: 2g Carbohydrates: 9.9g Sodium: 497mg Fiber: 5.6g Trans Fat: 0g Sugars: 2.4g
