Chunky Grilled Vegetable Guacamole
The best thing to say about this recipe is — yum! Enjoy this delicious guacamole as a snack or appetizer with whole grain tortillas. It's also nice as a side to grilled fish, chicken or any Mexican dish. Recipe by Patricia Chuey, RD.
2 tablespoons canola oil - divided use (plus more for the grill)
1 small zucchini, cut lengthwise in 3 long strips
1 red bell pepper, cored, seeds removed, sliced in half
1 just ripe avocado, peeled, sliced in half
1/2 small red onion, sliced in half
Juice of 1 lime
1/4 cup cilantro, minced
- Prepare grill by brushing with canola oil. Preheat grill to medium-high.
- Lightly brush both sides of vegetables with 1 tablespoon of the canola oil. Place zucchini strips, bell pepper, avocado and onion halves on the grill for about 3 to 4 minutes per side.
- Remove from grill. Finely dice zucchini, pepper and onion. Place in large bowl. Add avocado and mash in.
- Stir in remaining canola oil, lime juice and cilantro. Refrigerate until serving.
Makes 8 (1/4 cup) servings.
Nutritional Information Per Serving (1/8 of recipe): Calories 80; Total Fat 7g; Saturated Fat 1g; Cholesterol 0mg; Sodium 0mg; Potassium 185mg; Carbohydrates 4g; Fiber 2g; Sugars 1g; Protein 1g.
Recipe and photograph courtesy of CanolaInfo.