HOLY GUACAMOLE PASTA SALAD
Toss fusilli, chunks of avocado and halved grape tomatoes with lime juice and cilantro for a guacamole-inspired pasta salad.
Provided by Food Network Kitchen
Time 35m
Number Of Ingredients 8
Steps:
- Whisk together the olive oil, lime juice, garlic and 1/2 teaspoon salt in a large bowl. Add the tomatoes and avocados and gently toss in the dressing. Let the mixture sit at room temperature while you prepare the pasta.
- Bring a large pot of salted water to a boil and add the pasta. Cook according to the package directions; drain and let cool.
- Add the pasta and cilantro to the tomato-avocado mixture and toss together. Adjust the seasoning with salt as needed.
GUACAMOLE RECIPE BY TASTY
Here's what you need: avocados, small red onion, jalapeño, fresh cilantro, lime juice, kosher salt, freshly ground black pepper
Provided by Kiano Moju
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium bowl, mash the avocados until desired consistency is reached.
- Add the onion, jalapeño, cilantro, and lime juice, and season with salt and pepper. Stir to combine.
- Enjoy!
Nutrition Facts : Calories 257 calories, Carbohydrate 14 grams, Fat 22 grams, Fiber 10 grams, Protein 3 grams, Sugar 1 gram
BEST GUACAMOLE
The real trick to great guacamole is to use good avocados. Make sure your avocados are ripe and of the Haas variety! Serve this dip with corn chips, or an array of fresh vegetables.
Provided by PHLOX
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 1h5m
Yield 16
Number Of Ingredients 5
Steps:
- Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.
Nutrition Facts : Calories 56.3 calories, Carbohydrate 2.6 g, Fat 5.4 g, Fiber 1.9 g, Protein 0.6 g, SaturatedFat 0.8 g, Sodium 74.6 mg, Sugar 0.2 g
CLASSIC PARTY GUACAMOLE RECIPE BY TASTY
Here's what you need: large avocados, medium roma tomato, red onion, jalapeño, lime, salt, pepper, fresh cilantro, tortilla chip
Provided by Matthew Johnson
Categories Snacks
Time 30m
Yield 8 serving
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the avocado, tomato, red onion, jalapeño, lime juice, salt, and pepper. Mix together until fully incorporated. Top with cilantro, if using.
- Serve with tortilla chips.
- Enjoy!
Nutrition Facts : Calories 72 calories, Carbohydrate 6 grams, Fat 5 grams, Fiber 3 grams, Protein 1 gram, Sugar 1 gram
GUACAMOLE PASTA
Sometimes, unusual combinations make the most delicious dish, and this pasta does just that.
Provided by willskitchen
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Fry the pancetta cubes in olive oil, preferably extra-virgin or garlic flavoured.
- After the pancetta is browning slightly, add the prawns and wait until all of the liquid evaporates.
- Whilst the pancetta and prawns are cooking, cook the spaghetti as the packet instructions say.
- Once all of the liquid has evaporated from the pancetta and prawns, add the chilli powder and stir thorougly.
- Cook for a further 2 minutes then turn the heat off and add the cooked spaghetti to the pan.
- Stir through the guacamole, and serve with sea salt and a pinch of black pepper.
- Enjoy!
GUACAMOLE PASTA
Avocado forms the base of this creamy sauce. You could easily make it vegan with soy cheese. Nice quick fusion food; this is good for weeknights.
Provided by spiritussancto
Categories Mexican
Time 15m
Yield 4 cups, 2 serving(s)
Number Of Ingredients 13
Steps:
- Prepare pasta according to package directions.
- In the meantime, add avocado, lemon or lime juice, salt, pepper, garlic powder, cheese, chili powder (and the optional liquid smoke, salsa, sour cream, tequila, onion, and olives if using) to a food processor.
- Blend until smooth.
- Adjust seasonings to taste. You may need a few tablespoons water to get it to blend smoothly.
- Stir sauce into hot pasta; mix until cheese melts and everything is warmed through.
- Serve with a margarita!
Nutrition Facts : Calories 433.2, Fat 16.4, SaturatedFat 2.4, Sodium 18.7, Carbohydrate 69.1, Fiber 17.2, Sugar 1.1, Protein 7.8
GUACAMOLE
Providing a framework to build on as you wish, this pared-down guacamole lets the avocado shine. If you want more lime, add more lime. Seed the jalapeño, if you prefer its fruity heat without the spice, or leave the seeds in, if you enjoy living life on the edge. Letting the diced onion sit in lime juice for a couple of minutes will help temper its pungent bite before imbuing the dish with its oniony savoriness. Chopped cilantro and diced tomatoes are welcome additions to this Mexican staple, if you'd like. It's your guacamole. Serve with tortilla chips, or as a condiment alongside your meal, and double or triple this recipe for a party.
Provided by Eric Kim
Categories easy, quick, snack, condiments, dips and spreads, appetizer
Time 10m
Yield 2 cups (4 appetizer servings)
Number Of Ingredients 5
Steps:
- In a medium bowl, combine the onion and lime juice, and season with salt and pepper. Let that sit as you chop the jalapeño.
- Cut the hard stem end off of the jalapeño and discard, then slice the chile in half lengthwise. If you don't want the spice, use your knife or a spoon to remove the inner seeds and white membrane (this is where most of the chile's heat resides). If you enjoy the heat, then leave all of that in. Chop the jalapeño as finely as you can and add to the bowl with the onion and lime juice. Be sure to wash your hands very well with soap after handling spicy chiles like jalapeños, and whatever you do, do not touch your eyes after handling them.
- Cut the avocados in half lengthwise and pull the halves apart. You can use your knife to pit the avocados, but a safer way is to hold the avocado half in one hand so that your thumb is touching the skin side where the pit is and your index and middle fingers are touching the flesh side around the pit. Gently press your fingers into each other to pop the pit out; with a ripe avocado, it should come out very easily. Use your hands to squeeze the avocado flesh out into the bowl with the other ingredients, or scoop it out with a spoon.
- Using a fork, gently mash the avocados against the side of the bowl until they are mashed to your desired consistency, then stir them into the other ingredients until well combined. Taste and add more salt if desired.
- Contrary to popular belief, adding avocado pits to guacamole does nothing to prevent oxidation, but if you press a good layer of plastic wrap or parchment paper directly over the guacamole and store it in the refrigerator, it will keep well for up to 2 days.
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