Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | avocados | 4 piece | 1795 kcal15g protein · 67g carbs · 163g fat | Buy |
| 2 | pico de gallo | 2 tbsp | 12 kcal0g protein · 2g carbs · 0g fat | Buy |
| 3 | Juice of 0.5 lime | 0 g | — | Buy |
| 4 | chopped Jalapeño | 2 tbsp | 55 kcal1g protein · 3g carbs · 4g fat | Buy |
| 5 | salt | 1 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 6 | olive oil | 4 tsp | 177 kcal0g protein · 0g carbs · 20g fat | Buy |
| 7 | minced garlic | 1.5 tsp | 11 kcal1g protein · 3g carbs · 0g fat | Buy |
| 8 | ground black pepper | 0.5 tsp | 6 kcal0g protein · 2g carbs · 0g fat | Buy |
| 9 | minced jalapeño | 2 tbsp | 55 kcal1g protein · 3g carbs · 4g fat | Buy |
Total, all ingredients2111 kcal · 19g protein · 79g carbs · 192g fat
Per servingno servings count given
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Directions
Halve and pit the avocados.
Score the avocado flesh in a criss-cross pattern without cutting through the skin.
Scoop out the flesh of one half with a large spoon and place in mixing bowl.
Add the lime juice and stir to evenly coat the avocados.
Stir in the pico de gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.
Scoop out the remaining avocado chunks and gently mix and toss in the larger pieces. The guacamole is the right consistency when more large pieces than mashed parts remain.
Garnish with a sprig of cilantro.
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