Guacamole with Basil and Shallots Recipe

Author: Kate and Scott Fogarty

Nutrition

Cal/Serving: 264
Daily Value: 13%
Servings: 8

High-Fiber, Low-Carb, Low-Sodium
Sugar-Conscious, Vegan, Vegetarian, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat22g34%
Saturated3g16%
Trans0g0%
Carbs18g6%
Fiber11g44%
Sugars3g0%
Protein4g8%
Sodium31mg1%
Calcium33mg3%
Magnesium51mg13%
Potassium815mg23%
Iron1mg7%
Zinc1mg7%
Phosphorus96mg14%
Vitamin A828IU17%
Vitamin C37mg62%
Thiamin (B1)0mg8%
Riboflavin (B2)0mg13%
Niacin (B3)3mg15%
Vitamin B60mg23%
Folic Acid (B9)138µg35%
Vitamin E3mg17%
Vitamin K44µg55%
Fatty acids, total monounsaturated15g0%
Fatty acids, total polyunsaturated3g0%
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INGREDIENTS

  • 6 medium avocados, halved, pitted, peeled, diced
  • 3 tablespoons fresh lemon juice
  • 1/2 cup chopped fresh basil plus leaves for garnish
  • 1/2 cup finely chopped shallots
  • Ciabatta bread slices, toasted
  • Assorted crudités (such as mini bell peppers, celery, fennel, sugar snap peas, and carrots)

Recipe Details

Servings 8 servings