Serves 8. Recipe is provided by the California Avocado Commission, which says this guacamole features the classic flavors of Spain.
4 ripe, fresh avocados, seeded and peeled
1 cup coarsely chopped green olives
½ cup coarsely chopped, toasted, slivered almonds
4 large cloves garlic, chopped finely
1 jalapeño pepper, chopped finely
¼ cup medium-dry sherry
2 tbls. finely chopped parsley
Salt, to taste, depending on saltiness of olive
1. Coarsely mash (do not puree) avocados.
2. Fold in remaining ingredients.
3. Serving suggestions: Serve with pork rinds or kettle-cooked potato chips and pair with a glass of sangria.
Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.
Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole
Nutritional analysis per serving: 210 calories, 18 grams total fat (2.5 grams saturated, 0 grams Trans, 2 grams Poly, 12 grams Mono), 0 milligrams cholesterol, 150 milligrams sodium, 505 milligrams potassium, 10 grams total carbohydrates, 7 grams dietary fiber, 1 gram total sugars, 3 grams protein.
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