Guacamole with Corn Chips
Recipes · Snack · Recipe, Typed Supps
Mash it with a fork. A blender makes it into paint.
Allergens and patterns
None of the fourteen major allergens. Fits: Vegan, Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.
Ingredients
- 2 avocados (300g) Avocado — Monounsaturated fat, potassium — more per gram than a banana — and a lot of fibre.
- 1 tomato, seeded and diced (100g) Tomatoes — Seed it, or the guacamole turns to soup within ten minutes.
- 2 limes, juiced (20g) Lime — Acid for flavour, and it slows the browning that starts the moment you cut the avocado.
- a bowlful (90g) Corn Chips — The salt and the crunch, and where the calories quietly add up.
- a handful (10g) Coriander — Or leave it out entirely if you are one of the people it tastes of soap to.
Nutrition per serving
- Calories: 236.3 kcal
- Protein: 3.4g
- Carbohydrate: 16.8g
- of which sugars: 2.3g
- Fat: 15.6g
- of which saturated: 2.3g
- Fibre: 8.1g
- Sodium: 122mg
Method
- Mash the avocado roughly with a fork — lumps are correct.
- Fold in the tomato, lime, coriander and plenty of salt.
- Press cling film onto the surface if it has to wait, and serve with the chips.
Nutrients it supplies
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