Sweet-tart dried cranberries and crunchy French fried onions accent this tasty guacamole recipe that is perfect for Thanksgiving. This low-sodium recipe is a good source of Vitamin C.
Nutritional Highlights (per serving)
|1/3||cup||dried cranberries, roughly chopped|
|4||ripe, Fresh California Avocados*, peeled and seeded|
|1||Tbsp.||freshly squeezed lemon lime juice|
|1||Serrano chiles, stemmed, seeded and minced|
|1/3||cup||French fried onions|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Soak chopped cranberries in warm water for 5 minutes; drain and set aside.
- Meanwhile, in a medium bowl coarsely mash avocados and gently stir in lemon juice, Serrano, sea salt and about half of the onions.
- Scoop guacamole into serving dish if desired. Top with remaining onions and the cranberries.
Serving Suggestion: Also delicious with fresh vegetable sticks and chips.
* 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 116 (IU); Vitamin C 8 mg; Calcium 11 mg; Iron 0.5 mg; Vitamin D 0 (IU); Folate 68 mcg; Omega 3 Fatty Acid 0.09 g
% Daily Value*: Vitamin A 2%; Vitamin C 15%; Calcium 0%; Iron 2%