This smooth creamy guacamole makes a great dressing for a taco salad, as well as a dip served with tortilla chips.
1 teaspoon grated lemon peel
2 tablespoons lemon juice
1 medium-size soft, ripe avocado
1 cup low-fat (1 percent) cottage cheese
2 to 4 cloves peeled garlic
1/8 teaspoon salt
2 tablespoons minced fresh cilantro
1 fresh jalapeño or serrano chili, seeded and minced; (see Cook's Note)
1 tablespoon thinly sliced green onion
2 small tomatoes, finely chopped and drained well - divided use
- Place lemon peel and lemon juice in a blender or food processor. Peel avocado and remove seed; add avocado to blender along with cottage cheese, garlic and salt. Whirl until smoothly puréed.
- Spoon guacamole into a serving bowl and gently stir in minced cilantro, chili, onion and half the tomatoes. (At this point, you may cover and refrigerate for up to 2 hours; stir before serving.)
- To serve, garnish with remaining tomatoes and cilantro sprigs.
Makes 3 cups, about 8 servings.