Spanish Guacamole

Spanish Guacamole

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.