The older I get the extra avocados I eat and the higher I like guacamole. This Pear Guacamole with Pistachios options sweetness plus a touch of smoke from the toasted nuts.

Pear Guacamole with Pistachios (low-sodium)

You know avocados are good for you, proper? Loaded with monounsaturated fats, nutritional vitamins, potassium, and a slew of different vitamins, they could scale back the irritation that causes plenty of illness. Eating avocados might also decrease your ldl cholesterol and triglycerides, shield your imaginative and prescient, forestall most cancers, and show you how to drop extra pounds. But that’s not why I eat them. I eat them—loads—as a result of they’re tasty and versatile.

How to Serve Pear Guacamole with Pistachios

You can use guacamole in a number of alternative ways at any meal or snack. Here are only a few concepts for serving this pear guacamole:

  • With vegetable sticks/strips like carrots, celery, jicama, and/or colourful bell peppers.
  • Atop a Mexican dish like Barley Salad with Black Beans, Avocado, and Corn or Tex-Mex Burrito Bowl.
  • With whole-grain tortillas chips (however watch the carbs).
  • In a Breakfast Burrito.
  • Simply scooped on prime of black beans.
  • On avocado toast. Use whole-grain or sourdough bread, watch your portion dimension, and eat some protein too.
  • With a spoon 🙂 (It’s scrumptious by itself.)

Pear Guacamole with Pistachios

Creamy vegan guacamole with hints of sweetness and smoke

Author: Adapted from Food Network

Prep Time: 10 minutes

Total Time: 10 minutes

Course:

Appetizer, Condiments, Snack

Cuisine:

Mexican

Keyword:

guacamole, pear guacamole

Servings: eight

Pear Guacamole with Pistachios (low-sodium)

Ingredients

  • 2
    giant ripe avocados
    halved and pitted
  • juice from 1 small lime
  • 1
    teaspoon
    chopped pickled jalapeños
  • 2
    cloves
    garlic
    minced
  • 1/four
    teaspoon
    kosher salt
  • half
    teaspoon
    floor coriander
  • 2
    tablespoons
    chopped cilantro or parsley
    plus extra for garnish
  • 1
    small pear
    cored and finely diced
  • freshly floor black pepper
  • three
    tablespoons
    pistachios
    toasted and chopped

Instructions

  1. Scoop out the flesh from every avocado half and place it in a big bowl. Mash with a fork or potato masher. Stir within the lime juice.

  2. Add jalapeños, garlic, salt, coriander, and cilantro. Mix properly, then stir within the pear and half of the pistachios. Season with pepper.

  3. Garnish with remaining pistachios and cilantro.

Recipe Notes

If you’ll be able to’t discover pickled jalapeños, you should use some finely minced recent jalapeño or inexperienced bell pepper (or another pepper you want).

Serve this guacamole with vegetable dippers like crimson bell pepper or jicama strips for a snack. Try it atop a Mexican salad that includes black beans. It’s additionally good unfold on toasted whole-grain bread (simply watch the carbs).

Nutrition info per serving (zero.25 cups)

Calories: 107kcal

Fat: 8g

Saturated fats: 1g

Polyunsaturated fats: 1g

Monounsaturated fats: 5g

Sodium: 65mg

Potassium: 268mg

Carbohydrates: 9g

Fiber: 4g

Sugar: 3g

Protein: 2g

Vitamin A: four%

Vitamin C: eight%

Calcium: 6%

Iron: 1%



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