|Nutritional Guidelines (per serving)|
|Servings: 2 1/2 to 3 cups (serves 8)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 4g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe is based on a 5-star recipe for guacamole from the Guide to Low Carb Diets. This gluten-free version uses a few short-cuts during preparation, making this a fast and easy party recipe.
The recipe calls for prepared salsa. Be sure to use a gluten-free salsa product or your own homemade fresh tomato salsa, which adds great fresh flavor to this healthy gluten-free, dairy-free, and low-carbohydrate appetizer recipe.
Avocados are a rich source of monounsaturated fats, vitamin K, important for bone health, potassium, and fiber — all good reasons to add avocado to your gluten-free diet.
- 3 large Haas avocados
- 3/4 teaspoons to 1 tablespoon salt (Kosher or to taste)
- 1/2 cup tomato salsa (prepared or pico de gallo)
- 1/2 to 1 teaspoon gluten-free garlic powder (more if you like garlic)
- 2 tablespoons lime juice (freshly squeezed, add more when adjusting flavors if you like)
- Optional: 2 small jalapeno peppers (seeded, finely diced)
Carefully cut in half lengthwise and remove the pits. Use a spoon to scrape the avocado into the bowl of a food processor.
Add the salt, garlic powder and freshly squeezed lime juice to the avocado. Pulse the food processor until the guacamole is the consistency that you like.
Use a spatula to scrape the guacamole into a bowl and stir in the prepared salsa and optional diced jalapeno peppers if you are using them. Check the flavors and add more salt, garlic powder, lime juice and/or salsa if needed.
For best flavor, make this recipe up to one day ahead of serving, cover, and chill.
Serve with gluten-free corn tortilla chips.