Guacamole with Veggies

By swapping processed tortilla chips for crunchy cucumber and carrot sticks, you slash the carbs and calories while adding hydrating nutrients and fiber.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 1 medium ripe avocado (flesh only) · 250 kcal in the whole recipe
• 1/2 small tomato, finely chopped · 14 kcal in the whole recipe
• 2 tablespoons red onion, finely chopped · 13 kcal in the whole recipe
• 1 tablespoon fresh lime juice · 4 kcal in the whole recipe
• 1 tablespoon fresh cilantro, finely chopped · 1 kcal in the whole recipe
• 1 medium cucumber, cut into sticks · 15 kcal in the whole recipe
• 1 medium carrot, cut into sticks · 41 kcal in the whole recipe
• A pinch of salt
• A pinch of black pepper · 2 kcal in the whole recipe

Method

1. Mash the avocado flesh in a bowl using a fork until it reaches your desired consistency.

   

2. Stir in the finely chopped tomato, red onion, cilantro, lime juice, salt, and black pepper.

   

3. Slice the cucumber and carrot into long, thick dipping sticks.

   

4. Serve the fresh guacamole immediately alongside the vegetable sticks.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.