Summer side dish "Guacamole"

Votes: 1

Time: 10 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 245, total fat 19 G., saturated fats 4 G., proteins 5 G., carbohydrates 18 G., fiber 8 G., cholesterol 13 mg, sodium 311 mg, sugar 3 G.

Infuse Mexican guacamole with the fresh flavors of Greek cuisine by adding some crumbled feta, olives, bell pepper, and dill. Replace the lime juice with freshly squeezed lemon juice. Serve as an appetizer with corn chips and slices of fresh cucumber.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 large ripe avocados
Juice of 1 lemon
1/4 cup red onion, finely diced
1/4 cup canned roasted sweet peppers, finely chopped
1/4 cup pitted Kalamata olives, chopped
2 plum tomatoes, diced
1 clove of garlic, grated
3/4 cup crumbled feta
1/4 cup chopped fresh parsley leaves
3 tbsp chopped fresh dill
0.5 tsp coarse salt
1/4 tsp ground cumin
1 cucumber, thinly sliced, for serving
Blue tortilla chips, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Avocado, feta cheese, red onion, lemon juice, cucumbers, dill, Kalamata olives, plum tomatoes, sweet pepper

Cooking the dish according to the recipe:

Halve the avocado and remove the pits. Dice the avocado and place in a medium bowl. Add lemon juice and mash with a fork to your desired consistency.
Add red onion, roasted peppers, olives, tomatoes, garlic, and most of the feta, parsley, and dill, reserving some for serving. Add salt and cumin and mix well. Taste and adjust the seasoning if needed.