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Brazilian Guacamole
15 min prep time
13servings
Recipe by
Chef Leticia Schwartz
Photo by
Chef Leticia Schwartz
How to Make Brazilian Guacamole
With so many colors and flavors dancing together, this guacamole is a party on your tongue! Use this as a dip for fresh vegetables or tortilla chips, or add it to sandwiches and wraps. It tastes delicious the day you make it, and it gets even better the day after, when all the flavors blend. The result is refreshing and so very satisfying.
15 min prep time
13servings
1/4 cup
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Step-By-Step Instructions:
- Refrigerate for at least 3 hours so that flavors can develop but remove from the fridge at least 20 minutes before serving. Chef's Tip: Cut the other half of the bell peppers and cucumber into sticks to serve with the guacamole for dipping
- Cut the avocados in half, remove the pits and scoop the flesh out of their shells. Dice or mash the avocado and add it to the vegetables. Slowly add the olive oil and fold everything together.
- Combine the garlic, scallions, red onion, bell peppers, cucumber and tomato and toss well. Season with the soy sauce, salt and pepper, parsley and clinatro and fold well.
Nutrition facts
13 Servings
-
Serving Size
1/4 cup
- Amount per serving Calories 110
-
Total Fat
10g
- Saturated Fat 1.4g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 135mg
-
Total Carbohydrate
5g
- Dietary Fiber 2g
- Total Sugars 1g
- Added Sugars 0g
- Protein 1g
- Potassium 220mg
- Phosphorous 25mg
Ingredients
olive oil
1/2 cup
ripe Hass avocados
2
fresh cilantro (chopped)
1/4 cup
fresh parsley (chopped)
1/4 cup
lower sodium soy sauce
1 tbsp
black pepper
1/2 tsp
salt
1/2 tsp
plum tomato (seeded and finely diced)
1
English cucumber (peeled, seeded, and finely diced)
1/2
yellow bell pepper (finely diced)
1/2
red bell pepper (finely diced)
1/2
green onion (scallion) (chopped)
1
garlic (finely minced)
1 clove
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