Cucumber-Dill Guacamole

Name: Cucumber-Dill Guacamole
Yield: 16 servings of 2 tbsp/30 mL
Ingredients: 2 medium ripe avocados; 1 lime; 1/2 small red onion; 1/2 seedless cucumber; 1 jalapeño pepper; 1/4 cup (50 ml) fresh dill; 1 tsp (5 mL) ground cumin; ½ tsp (2 mL) salt; 1 garlic clove

Ingredients

2 medium ripe avocados
1 lime
1/2 small red onion
1/2 seedless cucumber
1 jalapeño pepper
1/4 cup (50 ml) fresh dill
1 tsp (5 mL) ground cumin
½ tsp (2 mL) salt
1 garlic clove

Directions

Cut avocados in half lengthwise; remove seeds and scoop out flesh into Classic Batter Bowl. Juice lime with Citrus Press to measure 1½ tbsp (22 mL); add to batter bowl.
Using the 5" Utility Knife, cut onion and cucumber into small chunks.
Remove stem from jalapeño and cut in half lengthwise; carefully remove seeds with Core & More. Cut jalapeño into chunks. Place jalapeño, onion, cucumber, dill, cumin and salt in Manual Food Processor. Add garlic pressed with Garlic Press. Process until vegetables are finely chopped. Place in batter bowl and mix with Mix ‘N Chunk.
To serve, spoon guacamole into a small bowl. Serve with tortilla chips, if you’d like.

Yield:

16 servings of 2 tbsp/30 mL

Nutrients per serving:

Calories 45, Total Fat 3.5 g, Saturated Fat 0.5 g, Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 3 g, Fiber 2 g, Protein 1 g

Cook's Tips:

Wear plastic gloves when working with the fresh jalapeño pepper. Oils from the pepper’s seeds and membranes can irritate your skin and eyes. If you like heat, leave the seeds in.