Guacamole and Cucumber Chips
2 large avocados, ripe
½ cup green onions, minced
1½ serrano chiles, seeded, minced
1½ tablespoons fresh cilantro, finely chopped
½ medium tomato, seeded and diced
1 teaspoon lime juice
½ teaspoon salt
¼ cup water
2 English or hot house cucumbers, sliced
Tip from Chef LaLa
Dicing and folding avocados while mixing are both important elements in preventing guacamole from looking “muddy.” Place the avocado pits in the guacamole bowl to help prevent it from turning brown.
Makes 8 Servings
Cut avocados in half; remove and reserve pits. Make small squares with small
knife in avocado flash. Scoop flesh into medium bowl.
Add green onions, serrano chiles, cilantro, tomato, lime juice, salt and water.
Fold ingredients to combine.
Transfer guacamole to serving bowl. Serve with cucumber “chips.”
Per Serving: 96.2 calories, 7.8g fat (1.3g saturated, 4.8g monounsaturated, 1g polyunsaturated),
0mg cholesterol, 142mg sodium, 7g carbohydrate (3.8g dietary fiber), 2g protein