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Creamy Mexican Guacamole

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  Grated lemon peel 1 Teaspoon
  Lemon juice 30 Milliliter (2 Tablespoons)
  Ripe avocado 1 Medium (Soft)
  1% low fat cottage cheese 210 Gram (1 Cup)
  Garlic 4 Clove (20 gm), peeled
  Salt 1⁄8 Teaspoon
  Minced cilantro 2 Tablespoon
  Fresh jalapeno/Serrano chile 1 , seeded and minced
  Thinly sliced green onion 1 Tablespoon
  Small tomatoes 8 Ounce, finely chopped and drained well (230 Gram Total, 2 Small Sized)
  Cilantro sprig 1
  Tortilla chip/Purchased tortilla chips / bite-size pieces of raw vegetables 180 Gram (Water-Crisped, 8 Cups)

1. Place lemon peel and lemon juice in a blender or food processor. Pit and peel avocado; transfer avocado to blender along with cottage cheese, garlic, and salt. Whirl until smoothly pureed.
2. Spoon guacamole into a serving bowl and gently stir in minced cilantro, chile, onion, and half the tomatoes. (At this point, you may cover and refrigerate for up to 2 hours; stir before serving.)

Recipe Summary

Side Dish

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