Serves: 5
Total Calories: 48
Yield: 1 Cup

2 medium sized ripe avocados
1/4 cup finely minced onion
2 teaspoons minced jalapeño peppers (about half a small pepper)
2 tablespoons lime juice (about 1 lime)
1/8 teaspoon salt
4 teaspoons chopped cilantro (or parsley)

Halve the avocados. Remove pits. Carefully cut avocado into strips lengthwise, then crosswise, making a checker - board pattern. Scoop out avocado into a bowl. Add minced onion, jalapeno pepper, lime juice, salt, and cilantro. Com - bine, gently mashing the avocado, but not too much—it’s good a little chunky. Taste. Add more salt if necessary. Serve on a sandwich, with Mexican food, with tortilla chips, over grilled chicken, etc. If not using it right away, gently press pits into guacamole to stop it from browning, and refrigerate tightly covered until ready to serve.

Nutritional Facts:

Serves: 5
Total Calories: 48
Calories from Fat: 0

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Guacamole
Artichoke Spread
Eggplant Spread
White Bean Spread
Hummus
Chopped Liver