Cooked & Loved · by Irena Macri★ 5.0 (1)
Jalapeño Guacamole With Leeks
NUTRITION · PER SERVING10M COOK
CAL 8%·PRO 5%
CARBS 10G24% OF CAL
7G FIBER0G ADDED1G INTRINSIC2G OTHER1G TOTAL SUGAR
FAT 15G80% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy guacamole made with avocado, leeks instead of onions, pickled jalapeños, and cilantro. Zesty, tangy, and slightly spicy.
condimentmexicandairy freegluten freeveganvegetarian
View the full recipe on Cooked & Loved →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 avocados (flesh sliced and scooped out into a bowl)
- 1/3 cup finely diced leek (pale or pale green part as they are softer)
- 6-7 pickled jalapeño slices (diced finely)
- 1/2 teaspoon sea salt
- Juice of 1/2 large lime
- 1-2 tablespoons chopped cilantro/coriander
At a glance
PER SERVING · TIME 10M
CAL 8%·PRO 5%
CARBS 10G24% OF CAL
7G FIBER0G ADDED1G INTRINSIC2G OTHER1G TOTAL SUGAR
FAT 15G80% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 76mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 528mg
- Calcium
- 18mg
- Iron
- 0.68mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 76MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.