Fast Guacamole and "Chips"
Yield: Makes 8 servings
Avocado provides heart-healthy fat and folate. Crisp cucumbers stand in for high-fat taco chips and the taste combination is unbeatable.
Ingredients:
1/4
teaspoon hot pepper sauce (optional)
1/2
seedless cucumber, sliced into 1/8-inch-thick rounds
Preparation:
1.
Cut avocados in half; remove and discard pits. Scoop flesh into medium bowl; mash with fork.
2.
Add salsa and hot pepper sauce, if desired, to avocados; mix well.
3.
Transfer guacamole to serving bowl. Serve with cucumber "chips."
Nutritional Information:
|
Serving Size: about 3-1/2 tablespoons guacamole with cucumbers
|
| Sodium |
120 mg |
| Protein |
2 g |
| Fiber |
2 g |
| Carbohydrate |
5 g |
| Saturated Fat |
1 g |
| Total Fat |
7 g |
| Calories from Fat |
72 % |
| Calories |
85 |