Roasted-Garlic Guacamole With Endive Scoops
Per ServingRoasted-Garlic Guacamole With Endive Scoops |
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|---|---|---|
| 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
Ingredients
| 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 | jalapeño 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) |
Directions
- 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.
- 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.
- Scoop the guacamole into the endive leaves and serve.
