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The Healthy Living Magazine

Roasted-Garlic Guacamole With Endive Scoops

Per Serving

Roasted-Garlic Guacamole With Endive Scoops

Makes: 4 servings
Serving Size: 1/4 cup guacamole, 3 endive leaves
Calories 75
Fat 6 g
Saturated Fat 0.9 g
Trans Fat 0 g
Carbohydrate 6 g
Fiber 4 g
Sugars 1 g
Cholesterol 0 mg
Sodium 80 mg
Potassium 315 mg
Protein 1 g
Phosphorus 35 mg
Choices: Carbohydrate 0.5, Fat 1
  • Makes: 4 servings
  • Serving Size: 1/4 cup guacamole, 3 endive leaves
  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes


6 cloves garlic, whole and unpeeled
1 large avocado (about 7.5 oz)
2 Tbsp. fresh, minced cilantro
2 Tbsp. seeded, minced tomato
1/2 jalapeƱo pepper, seeded and minced (optional)
2 tsp. fresh lime juice
1/8 tsp. sea salt
12 large endive leaves (from about 2 heads endive; chop small inner leaves and use in a salad, if desired)


  1. Preheat the oven to 400 degrees. Wrap the garlic cloves in a piece of foil, and roast the cloves until soft, about 30 minutes. Unwrap the foil and allow the garlic to cool.
  2. Peel and pit the avocado. Add the avocado to a bowl and mash with a fork. Squeeze the garlic from its skin (discard the skin) and add the garlic pulp to the avocado. Add the cilantro, tomato, jalapeño pepper, lime juice, and salt. Mix the ingredients.
  3. Scoop the guacamole into the endive leaves and serve.

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