Best Light And Creamy Guacamole Recipes

BEST GUACAMOLE

Best Guacamole image

Learn how to make the best guacamole! This authentic guacamole recipe turns out perfectly every time thanks to a few simple tricks. It's so easy! Recipe yields about 2 1/2 to 3 cups guacamole, depending on your avocados (divide or multiply as necessary).

Provided by Cookie and Kate

Time 15m

Number Of Ingredients 7

Ingredients

4 medium ripe avocados, halved and pitted
1/2 cup finely chopped white onion (about 1/2 small onion)
1/4 cup finely chopped fresh cilantro
1 small jalapeño, seeds and ribs removed, finely chopped
3 tablespoons lime juice (from about 1 1/2 limes), or more if needed
1/4 teaspoon ground coriander
1 teaspoon kosher salt, more to taste

Steps:

Using a spoon, scoop the flesh of the avocados into a low serving bowl, discarding any bruised, browned areas.
Using a pastry cutter, potato masher, or fork, mash up the avocado until it reaches your desired texture (I like my guacamole to have some texture, so I stop mashing once there are just small chunks remaining).
Promptly add the onion, cilantro, jalapeño, lime juice, coriander, and salt. Stir to combine.
Taste and add additional salt (I often add up to 1/2 teaspoon more), until the flavors really sing. If it needs more zip, add a little more lime juice (or, if it tastes too limey already, don't worry-it will mellow out after a brief rest).

Nutrition Facts : ServingSize 1/3 cup, Calories 189 calories, Sugar 4.3 g, Sodium 294.6 mg, Fat 15.3 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 13.4 g, Fiber 8.8 g, Protein 3.6 g, Cholesterol 0 mg

LIGHT AND CREAMY GUACAMOLE

Light and Creamy Guacamole image

Categories Condiment/Spread Food Processor No-Cook Super Bowl Low Fat Vegetarian Yogurt Graduation Buffet Avocado Healthy Bon Appétit

Yield Makes 1 3/4 Cups

Number Of Ingredients 10

Ingredients

1 1/2 cups plain nonfat yogurt
1 large ripe avocado, peeled, pitted,
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 teaspoon fresh lemon juice
1/4 teaspoon ground cumin
3 carrots, peeled, sliced diagonally
1 small jicama, peeled, cut into 1/4-inch-thick triangles
1 bunch radishes, trimmed sliced
Fresh cilantro sprigs

Steps:

Line strainer with double later of cheesecloth. Set strainer over bowl. Add yogurt to strainer. Let drain in refrigerator until yogurt is very thick, at least 2 hours or overnight. Discard liquid.
Place yogurt in processor. Add avocado and next 4 ingredients to processor. Puree until smooth. Season with salt and pepper. Transfer to bowl.(Can be prepared 6 hours ahead. Cover and refrigerate.)
Place guacamole in center of platter. Surround with carrots, jicama and radishes. Garnish with cilantro sprigs.