Make this guacamole with chicken tinga mini tostadas or serve alongside tortilla chips.
By / Photography By Naomi Henry | December 15, 2014

Ingredients

  • 3 ripe avocados, diced (about 3 cups)
  • 1 tablespoon lemon juice
  • 2 vine-ripe tomatoes, seeded, diced
  • 2 tablespoons red onion, diced
  • 2 tablespoons cilantro, chopped
  • 1/4 teaspoon sea salt

Instructions

In medium bowl, combine diced avocado and lemon juice to prevent browning.

Add remaining ingredients and lightly mash with fork to a chunky consistency.

Calories per serving: 80. Calorie equivalent: 2 fats

This recipe comes courtesy of The Wellness Kitchen: Fresh, Flavorful Recipes for a Healthier You (Adams Media, 2014) by Paulette Lambert, RD, CDE.

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Ingredients

  • 3 ripe avocados, diced (about 3 cups)
  • 1 tablespoon lemon juice
  • 2 vine-ripe tomatoes, seeded, diced
  • 2 tablespoons red onion, diced
  • 2 tablespoons cilantro, chopped
  • 1/4 teaspoon sea salt
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