Guacamole: Low carb avocado dip

Madhura Damle -

I am a big fan of dips, chutneys, and salad dressings from all around the world. I always try to look out for new recipes to include in my meals. When I first heard of guacamole, I was skeptical about making it at home as avocados are exotic and quite expensive in India. I was unsure of its taste as well. Yet, I decided to give it a try. However, I did not find it appealing at all - look and taste-wise! During my first-ever grocery shopping in the US, I met these versatile avocados in abundance! They are relatively cheaper than they are in India and are absolutely fresh! Finally, I took a shot at making my first batch of this gorgeous Mexican dip.

And holy moly guacamole, I have fallen in love with it ever since! It is such a satisfying appetizer with a nice, smooth texture and the perfect mix of flavors that you can enjoy with low carb chips or breads of your choice, or simply as it is!

This dip is very rich in healthy fats (a big yay for low carb and keto fans out there!) and macronutrients such as vitamins B, C, E, K, and potassium, and can be made in a jiffy. But before you attempt to make it at home, make sure to check out this link on how to pick good avocados. Otherwise, you will regret wasting your money as I did. Also, note that the seed of well ripened avocados can be easily removed using a spoon! There is no need to use a sharp knife as it may slip off the pit and may give you a deep cut.

So let's get whippin'!

Guacamole: A low carb avocado dip

An easy low carb Mexican appetizer with chunky texture and mild flavors which can be enjoyed with low carb tortilla chips or toast!

Time

Serves

10 Minutes

1 Person


Ingredients

1 medium size ripe avocado
2 tablespoons of chopped onion
1 tablespoon of chopped and deseeded tomato
1 teaspoon of finely chopped green chilli
2 tablespoons of finely chopped coriander
1 wedge of lemon
Salt to taste


Preparation

  1. Cut the avocado in half and carefully remove the seed.
  2. Scoop out the avocado flesh using a spoon and roughly mash it, do not make a smooth paste.
  3. Squeeze the lemon wedge to avoid turning the dip brown.
  4. Add remaining ingredients and mix well.
  5. Spinkle a good amount of salt as the avocado does not have a taste of its own.
  6. Store it in an air tight container and keep it in the refridgerator.
  7. Serve chilled and as soon as possible with low carb tortilla chips!


Macros

3P | 12C (6 net) | 25F