SUNDRIED TOMATO GUACAMOLE
Make and share this Sundried Tomato Guacamole recipe from Food.com.
Provided by gailanng
Categories Avocado
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut around each avocado, from stem to blossom end and back again, then twist the two halves. Dislodge the pit and scoop the avocado flesh into a bowl.
- Using an old fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree.
- Scoop the onion into a small strainer and rinse under cold water.
- Shake off the excess water and mix into the avocado, along with the chiles, tomatoes and cilantro.
- Taste and season with salt and lime juice-the guacamole usually takes about 1 teaspoon of salt; lime juice is a matter of personal preference.
- Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you're ready to serve (for best results, this needs to be within a couple of hours).
- Scoop the guacamole into a serving dish, sprinkle with a little chopped cilantro and queso fresco (if you're using it) and you're ready to serve.
Nutrition Facts : Calories 261, Fat 22.2, SaturatedFat 3.2, Sodium 83.1, Carbohydrate 17.4, Fiber 11, Sugar 3.5, Protein 3.9
TOMATOES STUFFED WITH GUACAMOLE
Categories Tomato Appetizer No-Cook Vegetarian Quick & Easy Avocado Raw Gourmet Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cut a thin slice from stem end of each tomato and scoop out and discard seeds with a small spoon. Carefully scoop out pulp to form a tomato shell, then finely chop pulp.
- Drizzle inside of each tomato shell with oil and lime juice and let stand at room temperature while making guacamole.
- Pit and peel avocados and coarsely mash with a fork in a bowl. Fold in chopped tomato pulp, onion, cilantro, chile, and salt, then spoon into tomato shells, mounding guacamole. Serve immediately.
GUACAMOLE AND SUN-DRIED TOMATO TOAST RECIPE BY TASTY
Here's what you need: bread, guacamole, sun-dried tomato, feta cheese
Provided by Tiffany Lo
Categories Breakfast
Yield 1 serving
Number Of Ingredients 4
Steps:
- Spread guacamole on toast and sprinkle sun-dried tomatoes and feta on top.
- Enjoy!
Nutrition Facts : Calories 106 calories, Carbohydrate 19 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, Sugar 2 grams
CHICKEN, GUACAMOLE & SUN-DRIED TOMATO WRAP
Make and share this Chicken, Guacamole & Sun-Dried Tomato Wrap recipe from Food.com.
Provided by kelly in TO
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Sauté the chicken just until cooked, about 5 minutes per side.
- Dice the chicken and place put aside.
- To make the guacamole, in a small food processor, purée the avocado, mayonnaise, sour cream, lemon juice, garlic, hot sauce, salt and pepper.
- Mix guacamole into the chicken breast with the sun dried tomatoes.
- Place a lettuce leaf in the middle of each tortilla.
- Divide the chicken mixture in the middle of each tortilla.
- Fold up the bottom of each tortilla, fold in both sides and continue to roll.
- Cut in half.
Nutrition Facts : Calories 71.3, Fat 3.5, SaturatedFat 0.7, Cholesterol 19.5, Sodium 165, Carbohydrate 3.5, Fiber 1.3, Sugar 1.5, Protein 6.9
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- Cut around each avocado, from stem to blossom end and back again, then twist the 2 halves apart. Dislodge the pit and scoop the avocado flesh into a bowl. Using an old-fashioned potato masher or large fork or spoon, mash the avocados into a coarse purée. Scoop the onion into a small strainer and rinse under cold water. Shake off the excess water and mix into the avocado, along with the chiles, tomatoes, and cilantro. Taste and season with salt and lime juice — usually about 1 teaspoon of salt, and lime juice is a matter of personal preference.
- Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you’re ready to serve (should be within a couple of hours). Scoop guacamole into a serving dish, and sprinkle with chopped cilantro and queso fresco.
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