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Mos' Nilly Guacamole

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Submitted by jewel

YIELD

10 servings

PREP

20 min

COOK

?

READY

20 min

Ingredients

1 1
EACH EACH AVOCADOS
large
2 1E+1
TEASPOONS ML WORCESTERSHIRE SAUCE
1 1
CLOVE CLOVE GARLIC
1 15
TABLESPOON ML SALT
4 115.6
OUNCES ML/G FETA CHEESE
2 3E+1
TABLESPOONS ML OLIVE OIL
1 15
TABLESPOON ML CREOLE MUSTARD
or poupon *
1 15
TABLESPOON ML LEMON JUICE
2 3E+1
TABLESPOONS ML WHITE WINE VINEGAR
¾ 177
CUP ML PARSLEY LEAVES
or cilantro, chopped
2 1E+1
TEASPOONS ML RED HOT PEPPER SAUCE
1 237
CUP ML TOMATOES
chopped
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 80 81% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 796mg 33%
Total Carbohydrate 1g 1%
Dietary Fiber 2g 7%
Sugars g
Protein 4g
Vitamin A 12% Vitamin C 19%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

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