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.
Total Time: 10 min
Prep Time: |
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%
Ingredients1/3 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 1/4 tsp. sea salt 1 dash nutmeg 1/3 cup French fried onions
- 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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados