Easy Spinach Guacamole
This easy guacamole recipe is made with the addition of spinach for extra vitamins.
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Servings: 8 servings
Calories: 94kcal
Cost: $8
Equipment
- 1 sharp knife
- 1 potato masher
- 1 molcajete
Ingredients
- 2 avocados Cut in half, remove the seed, and scoop out the fruit
- 1 poblano chili pepper roasted
- 1 clove garlic mashed in the molcajete or a large mixing bowl
- ½ teaspoon sea salt
- 1 small red onion finely chopped
- 1 cup spinach leaves finely chopped
- 1 small tomato seeds removed and finely chopped
- 1 cup cilantro leaves finely chopped
- 2 tablespoons lime juice
Instructions
- Roast the pepper over an open flame on a gas stove or in a 400°F oven until the skin is blistered and blackened. Put on a plate and cover with a bowl and let it steam for twenty minutes. Scrape off the blackened skin, cut in half, remove the seeds, and finely chop.
- Grind the garlic and sea salt in the molcajete or mince with a knife.
- Break down the avocado in the molcajete or mash with a fork or a potato masher in a large bowl. Add the onion, spinach, tomato, cilantro, and poblano pepper and squeeze the lime juice on top. Mix the ingredients together until well combined.
- Enjoy!
Notes
If you don't like super spicy food, add half of the poblano pepper.
To store in the refrigerator, line the guacamole with plastic wrap to prevent air from oxidizing the avocado. Store for up to 2 days.
Nutrition Disclaimer
Nutrition
Serving: 2tablespoon | Calories: 94kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 155mg | Potassium: 359mg | Fiber: 4g | Sugar: 2g | Vitamin A: 743IU | Vitamin C: 22mg | Calcium: 18mg | Iron: 1mg
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