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
Fat22g34%
Saturated3g16%
Trans0g0%
Carbs18g6%
Fiber11g44%
Sugars3g0%
Protein4g8%
Sodium31mg1%
Calcium33mg3%
Magnesium51mg13%
Potassium815mg23%
Iron1mg7%
Zinc1mg7%
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%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Add some Mediterranean flavors to your next casserole dish.
Guacamole with Basil and Shallots

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