Traditional Guacamole with Veggies

Fresh, easy, and authentic guacamole, served with low-carb veggies instead of chips

Traditional Guacamole with Veggies

Instructions

1. Mash the Avocados

  • 4 large avocados (about 2 lbs), ripe

Slice the avocados in half, remove the pit, and scoop into a mixing bowl. Mash with a fork to your desired level of chunky or smooth.

2. Add the Mix-Ins

  • 1/2 small yellow onion (about 1 oz), finely diced
  • 1 Roma tomato (about 2 oz), diced
  • 3 Tbsp finely chopped fresh cilantro
  • 2 to 3 Tbsp finely diced jarred jalapeño (chop the jarred slices further so they're finely diced)
  • 2 garlic cloves, minced
  • 1 lime (about 2 oz), juiced
  • 3/4 tsp sea salt
  • Dash of Tapatío hot sauce

Add all the remaining ingredients to the mashed avocado and stir together. Taste and add a bit more salt, lime juice, or Tapatío if needed.

3. Serve

  • Sliced cucumber and bell peppers, for serving

Serve immediately with sliced cucumber and bell peppers, a healthy, low-carb alternative to tortilla chips.

Nutrition

Per 3/4 cup serving — does not include the dipping vegetables

  • Calories284
  • Total Fat27g
  • Total Carbs13g
  • Fiber9g
  • Net Carbs4g
  • Protein3g

Makes about 5 cups, or about 6 servings of 3/4 cup.

Storage

Guacamole browns quickly, but you can slow it down: pack leftovers down firmly in a container, add about 1/2 inch of cold water on top, cover, and refrigerate. Drain the water and stir before serving. Keeps this way for up to 3 days.