Celebrate the zesty flavors of the American Southwest in this tasty California Avocado guacamole. Nutritionally, this guacamole is low sodium providing an excellent source of dietary fiber, potassium, vitamins C, K, and B3 and folate along with a good source of vitamin E.
Total Time: 10 min
Prep Time: |
Vitamin A 186 IU; Vitamin C 18 mg; Calcium 25 mg; Iron 1 mg; Vitamin D 0 IU; Folate 82 mcg; Omega 3 Fatty Acid 0 g
% Daily Value*: Vitamin A 4%; Vitamin C 30%; Calcium 2%; Iron 8%
Ingredients4 ripe, Fresh California Avocados, seeded and peeled 1 cup roasted corn* 1 lemon, sliced thinly (with peel on), then cut in small dice 2 large cloves garlic, chopped finely, or to taste 2 medium jalapeño peppers, chopped finely, or to taste 1 tsp. ground cumin, or to taste Sea salt, to taste
- Coarsely mash avocado. Fold in remaining ingredients. Serve with red and blue corn tortilla chips if desired.
*To roast corn, soak 2 ears of corn in water for 1 hour. Remove husks and silk. Roast on oven rack in 375°F oven, turning occasionally, until kernels appear slightly shriveled. Cool and cut kernels from cob
Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.
*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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados