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Low Salt Corn Guacamole

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.5875
Energy (kCal)321.2865
Carbohydrates (g)69.6548
Total fats (g)2.3075
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut open, pit and scrape avocado pulp into large mixing bowl. | 2. Mash with fork til chunky. | 3. Add in shallots, tomatoes, lime and lemon juice and pulp - mix well. Add in corn, and white pepper, mix well. | 4. Refrigerate for 1 hour to let flavors combine. Also, quick tip for anything with avocados - they brown in minutes, even with the lemon juice. Always cover tightly with plastic wrap before closing container. Let no air in, it will stay green! | 5. Serve with chips, salsa, sour cream. Put in mexican salads, serve with yellow rice and tacos. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ha avocadoes 4 - - - -
    lime juice 2 tablespoons 7.5625 2.5469999999999997 0.127 0.0212
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    cherry tomato 1/2 cup diced - - - -
    kernel corn 1 cup drained low sodium 184.71 36.4767 5.1042 2.0022
    shallot 1 diced 115.2 26.88 4.0 0.16
    white pepper 1 teaspoon 7.104 1.6466 0.2496 0.0509

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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