California Avocado Country Guacamole with Bacon and Queso Fresco
Nutritional Highlights (per serving)
|2||ripe, Fresh California Avocados(about 2 cups) seeded and peeled|
|3||strips cooked bacon, crumbled into small pieces|
|2||Tbsp.||diced tomato, (¼-inch dice)|
|2||Tbsp.||diced red onion, (¼ inch dice)|
|As needed||Kosher salt and freshly cracked black pepper to taste|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Put avocado into a medium mixing bowl and mash with a fork, spoon or potato masher.
- Add remaining ingredients and gently stir to combine.
Chef’s tip: if guacamole isn’t being served right away, reserve bacon and add just before serving so it remains crisp. Also, place plastic wrap directly on top of guacamole to prevent browning.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Vitamin A 217 (IU); Vitamin C 14 mg; Calcium 108 mg; Iron 1 mg; Vitamin D 0 (IU); Folate 112 mcg; Omega 3 Fatty Acid 0.2 g
% Daily Value*: Vitamin A 4%; Vitamin C 25%; Calcium 10%; Iron 4%