4 Serves
15 Mins
Halve the avocados, remove the pits, and scoop the flesh into the bowl of a food processor.
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Vitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
71 µg / 400 µgCalcium
27 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
50 mg / 1,250 mgPotassium
461 mg / 4,700 mgSodium
53 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
6 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Add the lemon juice, lime juice, ground cumin, Tabasco, and Chavrie to the food processor and pulse until the mixture is smooth and well-combined.
Transfer the mixture to a serving bowl, season with salt and pepper to taste, and gently fold in the diced tomatoes.
1
g21
g4
g
Mexican