Cucumber Guacamole

Cucumber Guacamole
Source: Latin Comfort Foods Made Healthy. Recipe Credit: . Photo Credit: Mittera.
Summary
Who doesn’t love a great guac? While avocados are so good for us and we can enjoy them on a daily basis, minding the serving size is key. Whenever I make guacamole, I try to complement the avocado with a vegetable to bulk it up and reduce the amount of avocado in the recipe. Cucumber is great because it is refreshing and does not alter the flavor. Zucchini would be great too. Serve with sliced radishes or jicama instead of tortilla chips for a low carb snack or appetizer.
  • Prep time
    10 min
  • Servings
    6 Servings
  • Serving size
    1/4 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1/4 cup
  • Amount per serving Calories 45

  • Total Fat 3g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 100mg
  • Total Carbohydrate 4g
    • Dietary Fiber 2g
    • Total Sugars 1g
  • Protein 1g
  • Potassium 210mg
  • Phosphorus 25mg

Choices/Exchanges: 1 Fat

Ingredients

Ingredients

  • Hass avocado (pitted and cubed)
    1
  • tomato (diced)
    1
  • English (seedless) cucumber (finely chopped)
    1/2 (about 4 oz)
  • chopped fresh cilantro
    2 tbsp
  • lime juice
    1 tbsp
  • white wine vinegar
    1 tbsp
  • jalapeño pepper (minced)
    1/2
  • salt
    1/4 tsp
Directions

Directions

  1. Coarsely mash the avocado in a medium bowl. Add the tomato, cucumber, cilantro, lime juice, vinegar, jalapeño, and salt until well mixed. Serve with sliced radishes for dipping, if desired.

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