This recipe celebrates the union of guacamole and Cajun cuisine, with California Avocados, peppers, onion, tomatoes, garlic and, of course, some cayenne pepper and Louisiana-style hot sauce.
Nutritional Highlights (per serving)
|1/2||cup||finely diced red bell pepper|
|4||ripe, Fresh California Avocados*|
|1||Tbsp.||fresh lemon juice|
|1/2||cup||small cherry tomatoes (cut in halves or quarters, if large)|
|1/4||cup||thinly sliced green onion|
|3||garlic cloves, finely chopped|
|1/4||tsp.||freshly ground black pepper|
|1||Tbsp.||Louisiana Hot Sauce, or to taste|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Gently combine all the ingredients and let set for at least 5 minutes for the flavors to develop. Serve.
Serving Suggestion: Serve with cooked shrimp and celery stalks for dipping.
Beverage Pairing: Ramos Gin Fizz or a Hurricane.
Vitamin A 26 mcg; Vitamin C 22 mg; Calcium 15 mg; Iron 1 mg; Vitamin D 0 mcg; Folate 69 mcg; Omega 3 Fatty Acid 0 g
% Daily Value*: Vitamin A 2%; Vitamin C 25%; Calcium 2%; Iron 6 %; Vitamin D 0%