Our Low FODMAP Guacamole is easy to make and is low FODMAP in small portions. You're going to have to exert willpower with this one!Low FODMAP Serving Size Info: Makes about 1 1/2 cups (360 ml); servings size 1 1/2 tablespoons
Recipe by Dédé Wilson on May 23, 2018
Prep time: PT10M
Total time: PT10M
Rating
4.28 stars (22 reviews)
Keywords
Avocado Dip, Guacamole, Low FODMAP Guacamole
Ingredients
2, 6- ounce (340 g) ripe Hass avocados
1 tablespoon lime juice
1 tablespoons finely minced scallions, (green parts only)
1 teaspoon to 1 tablespoon minced jalapeno
Kosher salt
Freshly ground black pepper
1/4 teaspoon cumin, (optional)
Categories
Appetizer
Basic
Condiment
Snack
Cuisine
American
Mexican
Steps
Cut the avocados in half, remove and discard pits (or save one - see Step 2 below) and use a spoon to scoop out all of the avocado flesh into a nonreactive mixing bowl. Immediately add the lime juice and use a fork to mash the avocado and mix in the lime juice, which will retard oxidation and any discoloring. Add scallion, jalapeno to taste (the more, the hotter!) and season generously with salt and pepper. Stir in optional cumin, if desired. We leave it a little chunky. Feel free to keep mashing if you like it smoother. Guacamole is ready to serve or press plastic wrap directly on the surface of the guacamole and refrigerate for up to 4 hours.
If you want, you can stick an avocado pit in there during storage under the plastic wrap. Some folks think it helps the guac from turning brown. I think the plastic wrap does most of the work. We like to make it right before we are going to serve it. Serve with corn chips - and try and stick to the serving size.
