Vegan Guacamole
Servings: 3 portions
Calories: 117kcal
With this vegan guacamole recipe, I will bring the simple avocado dip to another level, which will be the perfect appetizer or snack along with tortilla chips or crackers.
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Equipment
- 1 mixing bowl
- 1 stick blender
Ingredients
- 3 pieces avocado ripped
- 1 piece yellow onion small size
- 1 piece tomato ripped
- 1 piece lime juice
- ½ bunch parsley chopped
- 1 teaspoon sea salt kosher
- ½ teaspoon ground pepper freshly ground
- 2 tablespoon olive oil extra virgin
Instructions
- Cut the avocado in two with a knife, open the fruit in two by twisting, also, with the knife, remove the seed, and then with a spoon, scoop out the core from the peel.
- Cut the onion as small as possible and cut the tomato into cubes.
- Mash the avocado pulp and the chopped onion with a stick blender for a few seconds until you get a coarse paste.
- Add chopped tomatoes and parsley, season with sea salt, freshly ground black pepper, lime juice and extra virgin olive oil.
- Mix all the elements well with a wooden spoon until the ingredients are incorporated into the dip.
- Put in the fridge for about ten to fifteen minutes to combine all the flavours.
- Serve with tortilla chips, crackers or potato chips, or in sandwiches.
Video
Notes
Keep guacamole in the refrigerator in containers from which we can remove the air or cover them with foil directly over the dip so that they do not come into contact with the air.
Instead of yellow onion, you can use red onion, which is sweeter and does not have a prominent taste.
Also, if you don't like lime, use lemon, and instead of parsley you can use coriander.
Nutrition
Calories: 117kcal | Carbohydrates: 8g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 785mg | Potassium: 236mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1157IU | Vitamin C: 28mg | Calcium: 35mg | Iron: 1mg
