Sundried Tomato Guacamole Recipes
SUNDRIED TOMATO GUACAMOLE
Make and share this Sundried Tomato Guacamole recipe from Food.com.
Provided by gailanng
Categories Avocado
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut around each avocado, from stem to blossom end and back again, then twist the two halves. Dislodge the pit and scoop the avocado flesh into a bowl.
- Using an old fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree.
- Scoop the onion into a small strainer and rinse under cold water.
- Shake off the excess water and mix into the avocado, along with the chiles, tomatoes and cilantro.
- Taste and season with salt and lime juice-the guacamole usually takes about 1 teaspoon of salt; lime juice is a matter of personal preference.
- Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you're ready to serve (for best results, this needs to be within a couple of hours).
- Scoop the guacamole into a serving dish, sprinkle with a little chopped cilantro and queso fresco (if you're using it) and you're ready to serve.
Nutrition Facts : Calories 261, Fat 22.2, SaturatedFat 3.2, Sodium 83.1, Carbohydrate 17.4, Fiber 11, Sugar 3.5, Protein 3.9
GUACAMOLE AND SUN-DRIED TOMATO TOAST RECIPE BY TASTY
Here's what you need: bread, guacamole, sun-dried tomato, feta cheese
Provided by Tiffany Lo
Categories Breakfast
Yield 1 serving
Number Of Ingredients 4
Steps:
- Spread guacamole on toast and sprinkle sun-dried tomatoes and feta on top.
- Enjoy!
Nutrition Facts : Calories 106 calories, Carbohydrate 19 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, Sugar 2 grams
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- Cut around each avocado, from stem to blossom end and back again, then twist the 2 halves apart. Dislodge the pit and scoop the avocado flesh into a bowl. Using an old-fashioned potato masher or large fork or spoon, mash the avocados into a coarse purée. Scoop the onion into a small strainer and rinse under cold water. Shake off the excess water and mix into the avocado, along with the chiles, tomatoes, and cilantro. Taste and season with salt and lime juice — usually about 1 teaspoon of salt, and lime juice is a matter of personal preference.
- Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you’re ready to serve (should be within a couple of hours). Scoop guacamole into a serving dish, and sprinkle with chopped cilantro and queso fresco.
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