Mexican Avocado Dip
Recipe Details:
Ingredients
Per Serving
- Ripe avocado: 1 medium (200 g)
- Chopped tomatoes: ½ tbsp
- Chopped capsicum: ½ tbsp
- Chopped coriander leaves: ½ tbsp
- Hung curd: 1 tsp
- Garlic, minced: ½ tsp
- Lemon juice: 1 tsp
- Salt: to taste
Note: 1 cup = 200 ml, ½ cup = 100 ml, 1 tsp = 5 gm, 1 tbsp = 15 gm
*tsp = teaspoon, tbsp = tablespoon
Method
- Cut avocado, remove seed, and scoop the pulp.
- Mash with a fork until smooth.
- Mix in chopped vegetables, garlic, hung curd, lemon juice, and salt.
- Refrigerate for at least 1 hour before serving.
- Serve chilled with roasted wheat khakras or baked nacho chips.
- Tip: To prevent browning, add a little extra lemon juice before refrigeration.
Benefits
- Avocados provide monounsaturated fatty acids (MUFAs) that improve HDL (“good”) cholesterol and lower LDL (“bad”) cholesterol.
- Low in carbohydrates and rich in fiber and antioxidants, supporting glycemic control and heart health.
- Ideal as a healthy snack or side for diabetic-friendly diets.
Nutritional Value per serving
| Calories (kcal) | Carbohydrates (g) | Proteins (g) | Fats (g) |
|---|---|---|---|
| 323.00 | 17.20 | 4.17 | 29.56 |
Reference:
- Clinical Dietetics Manual; Indian Dietetic Association. 2nd ed. Seth V and Desai N. Elite Publishing House; 2018.
- Longvah.T and Ananthan.R. 2017. Indian food Composition Table. 1st ed. National Institute of Nutrition.
- Fatsecret India. Food Database and Calorie Counter. Accessed 20th Jan 2023. Available at https://www.fatsecret.co.in/calories-nutrition/
- US Department of Agriculture. Food Data Search Results, Fish Salmon Atlantic farmed Cooked Dry Heat. Accessed 21st Feb 2023. Available at https://fdc.nal.usda.gov/fdc-app.html#/food-details/175168/nutrients
Disclaimer:
*Images used are for representation purpose only.