Guacamole with Yoghurt
An extra creamy rendition of guacamole with a touch of yoghurt for a bit of extra tang.
Yield
6 servingsPrep
10 minCook
0 minReady
10 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
avocados
ripe, mashed with fork |
|
| 2 | each |
tomatoes
chopped finely |
|
| 1 | tablespoon |
cilantro
fresh, or 2 tbsp dried |
|
| ½ | each |
lemon
juice only |
|
| ½ | each |
onions
chopped fine |
|
| 1 | teaspoon |
black pepper
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
jalapeño pepper
|
*
|
| ¼ | cup |
yogurt, plain
unsweetened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
avocados
ripe, mashed with fork |
|
| 2 | each |
tomatoes
chopped finely |
|
| 15 | ml |
cilantro
fresh, or 2 tbsp dried |
|
| 0.5 | each |
lemon
juice only |
|
| 0.5 | each |
onions
chopped fine |
|
| 5 | ml |
black pepper
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
jalapeño pepper
|
*
|
| 59 | ml |
yogurt, plain
unsweetened |
|
Directions
After cutting avocado in half, remove pit by hitting it with the sharp edge of a knife and twist it out.
Fold in yogurt last.
Place one pit in center of the surface of the guacamole to prevent browning if it needs to stand for a while.
