Mos' Nilly Guacamole
Yield
10 servingsPrep
20 minCook
?Ready
20 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
avocados
large |
|
| 2 | teaspoons |
worcestershire sauce
|
|
| 1 | clove |
garlic
|
|
| 1 | tablespoon |
salt
|
|
| 4 | ounces |
feta cheese
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
creole mustard
or poupon |
* |
| 1 | tablespoon |
lemon juice
|
|
| 2 | tablespoons |
white wine vinegar
|
|
| ¾ | cup |
parsley leaves
or cilantro, chopped |
|
| 2 | teaspoons |
red hot pepper sauce
|
|
| 1 | cup |
tomatoes
chopped |
|
| 1 | x |
lettuce
as bed for serving |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
avocados
large |
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 1 | clove |
garlic
|
|
| 15 | ml |
salt
|
|
| 115.6 | ml/g |
feta cheese
|
|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
creole mustard
or poupon |
* |
| 15 | ml |
lemon juice
|
|
| 3E+1 | ml |
white wine vinegar
|
|
| 177 | ml |
parsley leaves
or cilantro, chopped |
|
| 1E+1 | ml |
red hot pepper sauce
|
|
| 237 | ml |
tomatoes
chopped |
|
| 1 | x |
lettuce
as bed for serving |
*
|
Directions
Mash garlic with salt to make a gritty paste, Add avocado and mash some more.
Pour lemon juice over avocado so that it will keep its color.
Stir well. Add olive oil, add Louisiana hot sauce, stir, add Lea and Perrins Worcestershire sauce, stir, and add wine vinegar. Stir. Add Mustard. Stir. Crumble a good quantity of feta cheese in the dressing. Add chopped tomatoes and parsley. Stir well and serve over lettuce. This is also good for dipping. Makes about 3 cups.
