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Avocado Me, Please! [Fierce Foodie]

Avocado is a very large berry, has been eaten since 10,000 B.C., and is called Butter Fruit in some parts of India.  They are buttery and delicious when ripe, and if you cut them down the middle around the large seed, the skin slips right off the flesh.   I love a ripe avocado as is with a squirt of lime and some fresh pita.  But if I have the time and inclination to make guacamole, there is nothing better to accompany some crunchy corn tortilla chips.  This recipe, courtesy of Hungry Girl, cuts down some of the fat because, after all, avocados are almost two-thirds fat.  I think you could live off them for a while if you were stranded in the deserts of New Mexico.   Another fun fact: the seeds can be carved into fun and interesting shapes and faces.  Bonus!

Holy Moly Guacamole

Courtesy of Hungry Girl

Per serving (1/6th of recipe, about 1/3 cup): 78 calories, 3g fat, 320mg sodium, 10.5g carbs, 3.5g fiber, 4g sugars, 3.5g protein


One 15-ounce can early peas (young), drained

1/2 cup avocado (about 1 medium-small avocado’s worth), mashed

1/3 cup chopped cherry or grape tomatoes

1/4 cup finely chopped onion

1/4 cup plain fat-free Greek yogurt

4 teaspoons lime juice

1/2 teaspoon chopped garlic

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon ground cumin

1/8 teaspoon chili powder

Salt, to taste

Black Pepper, to taste

Fresh cilantro(optional), chopped

Jarred jalapeños (optional), chopped

Cooking Directions

Place peas in a medium bowl and mash thoroughly with a potato masher or fork.

Add avocado, yogurt, lime juice, garlic, and seasonings. Continue to mash until blended.  Stir in tomatoes, onion, and, if you like, some cilantro and/or jalapeños. Season to taste with salt and pepper.


featured image credit: JIGGS IMAGES