Guacamole with Vegetables

Ingredients

• 2 medium avocados, pitted and peeled (approx. 10 oz (283g))
• 2 tbsp. fresh lime juice (1 oz (28g))
• 1 tsp. lime zest (0.1 oz (3g))
• 1 clove garlic, peeled and minced (0.1 oz (3g))
• 0.25 cups (60 ml) red onion, peeled and diced (1.5 oz (42g))
• 0.25 cups (60 ml) fresh cilantro, chopped (0.2 oz (5g))
• 0.5 tsp. sea salt (0.1 oz (3g))
• 2 cups (480 ml) assorted veggies (peppers, celery, cucumber) for serving (8 oz (225g))

Step-by-Step Directions

1. Place the prepared avocados (10 oz (283g)) into a medium-sized mixing bowl and mash them using a fork or potato masher to your preferred consistency, leaving it slightly chunky if desired.
2. Add the lime juice (1 oz (28g)), lime zest (0.1 oz (3g)), minced garlic (0.1 oz (3g)), diced red onion (1.5 oz (42g)), chopped cilantro (0.2 oz (5g)), and sea salt (0.1 oz (3g)) directly into the bowl with the mashed avocado.
3. Gently fold and stir all the ingredients together until they are thoroughly combined and the flavors are evenly distributed throughout the dip.
4. Garnish the top of the bowl with a few whole sprigs of fresh cilantro for a professional presentation.
5. Serve immediately alongside your prepared assorted veggies (8 oz (225g)), or cover tightly by pressing a sheet of plastic wrap directly onto the surface of the guacamole to prevent oxidation and browning before refrigerating.

Nutritional Information

Here is the approximate nutritional breakdown per serving of our Guacamole with Vegetables (based on 2 servings, including the veggie dippers):

• Calories: 273 kcal
• Carbohydrates: 19.5g
• Protein: 3g
• Fat: 22g

Chef's Pro Tips

• Choose the Perfect Avocados: Look for Hass avocados that yield to gentle, even pressure but aren't mushy. If the little stem at the top comes off easily and is green underneath, the avocado is perfectly ripe.
• Prevent Oxidation: To keep your Guacamole with Vegetables looking bright green, the lime juice is your best friend. For storage, flatten the top of the guacamole with a spoon and press plastic wrap directly onto the surface to block out any air before refrigerating.
• Prep Veggies in Advance: To save time, cut your bell peppers, cucumbers, and celery earlier in the week and store them in an airtight container with a damp paper towel. They will stay crisp and ready for dipping.
• Control the Texture: Avoid over-mashing. A truly authentic and satisfying guacamole has some texture to it. Use a fork or a potato masher, and stop while there are still some satisfying chunks of avocado remaining.

Frequently Asked Questions (FAQ)

How long does Guacamole with Vegetables last in the fridge? When stored properly in an airtight container with plastic wrap pressed directly against the surface of the dip, this homemade guacamole will last for up to 2 days in the refrigerator. The vegetables are best cut fresh or stored separately in a crisper drawer for up to 4 days.

What are the best vegetables for dipping in guacamole? Sturdy, crunchy vegetables are ideal for this healthy guacamole dip! Sliced bell peppers, celery sticks, cucumber rounds, carrot sticks, and radishes all provide a fantastic crunch that contrasts beautifully with the creamy avocado.

Can I make this healthy guacamole dip spicy? Absolutely! If you prefer a kick to your Guacamole with Vegetables, simply finely dice half of a jalapeño or serrano pepper (seeds removed for milder heat, or kept in for maximum spice) and fold it in during step 3.

Is this avocado dip keto-friendly and vegan? Yes! This recipe is naturally 100% vegan, gluten-free, low-carb, and keto-friendly. By swapping traditional tortilla chips for fresh vegetable crudités, you keep the carbohydrate count incredibly low while maximizing your intake of healthy fats and fiber.

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Recipe Card

Stav Kogan

Guacamole with Vegetables

Print Recipe Pin Recipe

Servings: 4 servings

Calories: 273

Ingredients Method Nutrition

Ingredients

  

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• 2 medium avocados, pitted and peeled (approx. 10 oz (283g))
• 2 tbsp . fresh lime juice (1 oz (28g))
• 1 tsp . lime zest (0.1 oz (3g))
• 1 clove garlic, peeled and minced (0.1 oz (3g))
• 0.25 cups red onion, peeled and diced (1.5 oz (42g))
• 0.25 cups fresh cilantro, chopped (0.2 oz (5g))
• 0.5 tsp . sea salt (0.1 oz (3g))
• 2 cups assorted veggies (peppers, celery, cucumber) for serving (8 oz (225g))

Method

 

1. Place the prepared avocados (10 oz (283g)) into a medium-sized mixing bowl and mash them using a fork or potato masher to your preferred consistency, leaving it slightly chunky if desired.
2. Add the lime juice (1 oz (28g)), lime zest (0.1 oz (3g)), minced garlic (0.1 oz (3g)), diced red onion (1.5 oz (42g)), chopped cilantro (0.2 oz (5g)), and sea salt (0.1 oz (3g)) directly into the bowl with the mashed avocado.
3. Gently fold and stir all the ingredients together until they are thoroughly combined and the flavors are evenly distributed throughout the dip.
4. Garnish the top of the bowl with a few whole sprigs of fresh cilantro for a professional presentation.
5. Serve immediately alongside your prepared assorted veggies (8 oz (225g)), or cover tightly by pressing a sheet of plastic wrap directly onto the surface of the guacamole to prevent oxidation and browning before refrigerating.
Choose the Perfect Avocados: Look for Hass avocados that yield to gentle, even pressure but aren't mushy. If the little stem at the top comes off easily and is green underneath, the avocado is perfectly ripe.
Prevent Oxidation: To keep your Guacamole with Vegetables looking bright green, the lime juice is your best friend. For storage, flatten the top of the guacamole with a spoon and press plastic wrap directly onto the surface to block out any air before refrigerating.
Prep Veggies in Advance: To save time, cut your bell peppers, cucumbers, and celery earlier in the week and store them in an airtight container with a damp paper towel. They will stay crisp and ready for dipping.
Control the Texture: Avoid over-mashing. A truly authentic and satisfying guacamole has some texture to it. Use a fork or a potato masher, and stop while there are still some satisfying chunks of avocado remaining.

Nutrition

Calories: 273kcalCarbohydrates: 19.5gProtein: 3gFat: 22g

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