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EAST INDIAN GUACAMOLE
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Recipe Provided By the California Avocado Commission
The vast subcontinent of India, land of exotic spices, tandoor ovens and chutney, provides cooks with an endless array of new tastes and sensations for experimenting.
ripe Fresh California Avocados
fresh lemon juice
finely chopped white onion
chopped fresh mint
jalapeño pepper, preferably red, finely chopped
- Coarsely mash (DO NOT PUREE) California Avocados.
- Stir in lemon juice and honey.
- Fold in remaining ingredients.
Serve with Indian breads such as poori, chapatti or naan.
Try with fresh mango juice or an Indian beverage such as sweet lassi.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
Nutrition information per serving
Nutrition Information Per Serving: Calories 160; Total Fat 13 g (Sat 2 g, Trans 0 g, Poly 2 g, Mono 8 g); Cholesterol 0 mg; Sodium 300 mg; Potassium 476 mg; Total Carbohydrates 11 g; Dietary Fiber 6 g; Total Sugars 3 g; Protein 2 g; Vitamin A 275 IU; Vitamin C 11 mg; Calcium 19 mg; Iron 1 mg; Vitamin D 0 IU; Folate 48 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 6%; Vitamin C 20%; Calcium 2%; Iron 4%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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