Fresh Guacamole
A recipe from Georgia Department of Education School Nutrition
This fresh guacamole is a vibrant, creamy, and zesty dip that highlights the rich, buttery flavor of avocados.
Ingredients:
- 8 lbs Avocado, frozen, diced
- 3 cup Onion, fresh, red, diced
- 1 cup Lime juice, fresh
- 4 tbsp Garlic, fresh, minced
- 1 tbsp Salt, kosher
- 1 lbs Tomato, fresh, Roma, diced
Steps:
Day Before Service
- Transfer the frozen avocado from the freezer to the refrigerator. Allow it to thaw overnight.
Day Of Service
- Place the thawed avocado in the VCM. Using the plastic paddle attachment, blend until mashed but not a puree.
- Add the diced onion, lime juice, cilantro, minced garlic, and salt to the mashed avocado. Mix to combine all ingredients.
- Gently fold in the diced tomatoes.
- Transfer the guacamole to an airtight container and press a layer of plastic wrap directly onto the surface to prevent browning. It can be refrigerated for up to two days.
Hold at 41°F or below.
Recipe Details
HACCP Category:
Process #1 (No Cook)
Portions:
200
Portion Size:
1 tablespoon
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 31 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 2.7 | g |
| Sodium: | 25 | mg |
Additional Recipe Photographs
