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Ingredientes
- 3 avocados, halved & seeded
- 1 T lemon juice
- 2 teaspoon extra virgin olive oil
- 1/2 teaspoon grnd coriander
- 1 hard cooked egg, finely minced
- 1/2 sm. green bell pepper, cored, seeded & finely minced
- 1 1/2 sm. dry red chili peppers, crumbled
- 2 scallions, finely minced
- 1 tomato, skinned, seeded and finely minced
Direcciones
- 1. Scoop the avocado out of the skins, scraping the dark green flesh from the skins, into a bowl. Mash with a fork till smooth.2. Beat in the remaining ingredients till thoroughly combined. Cover the bowl and refrigerate for 1 hour.
- 3. Serve with taco chips and raw vegetables stick for dipping. Serves 4-6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 301g | |
| Recipe makes 2 servings | |
| Calories 343 | |
| Calories from Fat 261 | 76% |
| Total Fat 29.05g | 36% |
| Saturated Fat 4.55g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 50mg | 2% |
| Potassium 1071mg | 31% |
| Total Carbs 20.0g | 5% |
| Dietary Fiber 12.1g | 40% |
| Sugars 5.0g | 3% |
| Protein 7.28g | 12% |
