4gNET CARBSChunky Guacamole with Veggie Dippers
Chunky, lime-bright guacamole served with crisp bell pepper, cucumber and celery instead of chips.
Ingredients
Guacamole
- 3 ripe Hass avocados
- 2 tablespoons lime juice
- 1/4 cup finely diced red onion
- 1 medium tomato, seeded and diced
- 1 jalapeno, seeded and minced
- 1 clove garlic, minced
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
Dippers
- 2 bell peppers, any color, cut into strips
- 2 cups cucumber slices
- 4 celery stalks, cut into sticks
Directions
- Halve and pit the avocados. Scoop the flesh of one avocado into a medium bowl, add the lime juice and salt, and mash with a fork until mostly smooth.
- Dice the remaining two avocados into 1/2 inch cubes and add to the bowl.
- Add the red onion, tomato, jalapeno, garlic, cilantro and cumin.
- Fold gently with a spatula until combined but still chunky. Taste and add more lime or salt if needed.
- Arrange the bell pepper strips, cucumber slices and celery sticks around the bowl and serve right away.
Nutrition per serving (about 1/3 cup guacamole and 1 cup vegetables)
Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols.
Know your label
Start with a 9-inch plate and fill half with non-starchy vegetables, one quarter with lean protein and one quarter with carb foods.
ADA lists squash such as zucchini, yellow squash, chayote and spaghetti squash as non-starchy, while corn and potatoes are starchy.
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Inspired by Food Faith Fitness. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/chunky-guacamole-with-veggie-dippers/