Celebrate Cinco de Mayo with this fun appetizer!
Work a little fiber and good fat into your pre-celebration snacks with a healthy, homemade guacamole. Store-bought versions can be high in fat and sodium, and making it at home is easy, so long as you pick ripe, slightly squishy avocados. And make sure to grab a bag of low-sodium, baked corn chips made with whole-grain corn for an even healthier option.
- 2 avocados, ripe
- 1/2 red onion, minced (about 1/2 cup)
- 1 or 2 Serrano chili peppers, stems and seeds removed, minced
- 2 Tablespoons cilantro leaves, finely chopped
- 1-1/2 Tablespoons fresh lime juice
- 1/2 teaspoon coarse salt
- A dash of freshly grated black pepper
- 1 small, ripe tomato, seeds and pulp removed, chopped
- Cut avocados in half. Remove seeds. Scoop out avocado from the peel, put in a mixing bowl and mash. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their heat. Start with a half of one chili pepper and add to the guacamole to your desired degree of heat. Keep the tomatoes separate until ready to serve. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
- Just before serving, add the chopped tomato to the guacamole and mix.
For a very quick guacamole, just take 1/4 cup of salsa and mix it in with your mashed avocados.
6 appetizer-sized servings
Amount Per Serving:
Saturated Fat: 1.5g