Guacamole Yucatán Recipe


Nutrition

Cal/Serving: 259
Daily Value: 13%
Servings: 2

High-Fiber, Low-Carb
Sugar-Conscious, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Alcohol-Free
Fat22g34%
Saturated3g16%
Carbs17g6%
Fiber11g43%
Sugars4g0%
Protein3g7%
Sodium1236mg52%
Calcium28mg3%
Magnesium47mg12%
Potassium782mg22%
Iron1mg5%
Zinc1mg7%
Phosphorus85mg12%
Vitamin A294IU6%
Vitamin C25mg41%
Thiamin (B1)0mg7%
Riboflavin (B2)0mg12%
Niacin (B3)3mg13%
Vitamin B60mg20%
Folic Acid (B9)129µg32%
Vitamin E3mg16%
Vitamin K32µg40%
Fatty acids, total monounsaturated15g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Nothing could be easier (or spicier) than this delicious Yucatán-style guacamole from acclaimed chef Richard Sandoval of the La Sandia Restaurants, with locations in Denver, Los Angeles, and Washington, D.C.

Click here to see Healthy Recipes for Cinco de Mayo.

3
Ratings42

INGREDIENTS

  • 1 1/2 avocados, skinned and pitted
  • 1 ounce pico de gallo
  • 2 teaspoons fresh lime juice
  • 1/4 small red onion, sliced
  • 1 teaspoon habanero paste
  • 1 teaspoon sea salt
  • 2 ounces medium-sized shrimp, peeled and deveined
  • 1/4 small orange, sliced

DIRECTIONS

Combine the first 6 ingredients in a Molcajete glass and muddle the ingredients together. Fill a large bowl with the shrimp and orange slices. Add the muddled ingredients to the bowl and serve immediately.

Recipe Details

Servings: 2
Cuisine: Mexican
Special Designations: Healthy

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