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Ingredients
- 6-10 ripe avocados (the ruggier the skin & the dark purple in color are best)
- 2 (4 ounce) cans shrimp or possibly crab meat
- 1 med. finely minced white onion
- Tabasco sauce to taste or possibly as much as you like
- 1/4 c. green chili salsa
- 1 or possibly 2 minced tomatoes
- 1 or possibly 2 T cholesterol free mayonnaise
- 1 sm. bunch (bundle) cilantro, minced
- Salt & pepper to taste
- A couple drops of lemon or possibly lime juice
Directions
- Cut avocados in half and remove seeds, save the half peels. In a bowl mash avocados, add in above ingredients and mix well, fill in bowls 1/2 peels and arrange in a platter. The lemon juice or possibly lime juice helps prevent avocados from becoming dark too fast. Avocados are always best eaten right away after peeling or possibly preparing, in this case if you desire to prepare in advance don't fill in skins, leave mix in a bowl adding a couple of the avocado seeds, this helps the darkening also. When ready to serve remove seeds and fill in. Sometimes the seeds will keep guacamole overnight.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1203g | |
| Calories 1496 | |
| Calories from Fat 1106 | 74% |
| Total Fat 122.89g | 154% |
| Saturated Fat 17.89g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 323mg | 108% |
| Sodium 1476mg | 62% |
| Potassium 4665mg | 133% |
| Total Carbs 81.41g | 22% |
| Dietary Fiber 57.1g | 190% |
| Sugars 13.02g | 9% |
| Protein 44.96g | 72% |
