We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.
Loading Video...
- Level: Easy
- Total: 1 hr 10 min
- Prep: 10 min
- Inactive: 1 hr
- Yield: about 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 280
- Total Fat
- 25 g
- Saturated Fat
- 4 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 11 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 453 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 10 min
- Inactive: 1 hr
- Yield: about 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 280
- Total Fat
- 25 g
- Saturated Fat
- 4 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 11 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 453 mg
Ingredients
Directions
- Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
- Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
