Ingredients:
| Avocado | 1 large, slighly Ripe | 60 |
| Lemon or Lime | 1/2 squeezed | 15 |
| Cilantro or Parsley | 1/2 bunch | 15 |
| Olive Oil | 3 Tbs Virgin preferred | 30 |
| Green Onion | 4 Stalks | 10 |
Directions
| 1. | Wash and finely dice the herbs and green onions |
| 2 | Smo0sh the avocado with a fork or a ricer so it’s somewhat smooth yet somewhat chunky |
| 3 | Stir these together, plus the lemon and olive oil. Salt and pepper to taste. It’s okay to use NO salt and pepper, and that’s a fine taste. Store with no exposure to light or air (such as firmly covering with Saran Wrap), so that it doesn’t turn blackish from oxidation. Usually good for a couple of days this way. |
Comments/Variations
You can substitute other oils for the olive oil–almond oil for slighly sweet flavor, walnut oil for slightly nutty, expeller pressed canola oil if you want it flavor-free or especially mild. While this recipe includes the classic cilantro, you really can use any herb or spice you want. You can also use any small bit of garlic or onion, as long as it’s fairly finely diced. One friend puts in cumin. That tastes great!
Recipe Facts
Before we post your recipe, we’ll check it in the BalancePointHealth system calculator, to see whether the crucial ratios of high-fat, adequate protein, low carb are generally being observed, and we might tweak the recipe a bit if it’s close but not quite. I haven’t checked the facts on this one, yet, but if I recall, it’s about 65% fat, and around 200 Calories. An avocado on its own, while full of good fats, is actually somewhat high in carbs if you’re on a very low-carb diet. That’s one reason i add oil, to get the fat calories up a little higher. Besides, it’s tasty.
Recipe Tags: Those that apply in this list are highlighted
| < 5% carbs | Vegan | Breakfast | |||
| < 10% carbs | Vegetarian | Lunch | |||
| < 10% protein | Dairy Free | Dinner | |||
| Gourmet | Grain Free | Snack | |||
| On-the-Go | |||||
