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Hall Cook Book

Guacamole 2

Category: Appetizer / Submtd By: Peggy Hall

Yield: 6 Cups

This is a very mild guacamole. It is very quick and easy to put together. -peggy

16 Ounces Fresh Made Mild Salsa	4 Avocados
-From Deli	Salt
3 Roma Tomatoes, Chopped

Cut avocados in half and remove pit.
Score avocados flesh in a cross-hatch pattern and scoop out using a large tablespoon.
Strain liquid from salsa.
Mix avocado pieces, chopped tomatoes, and salsa together.
Add salt to taste.
Serve with tortilla chips.

Per Cup: 244 Cal (70% from Fat, 6% from Protein, 24% from Carb); 4 g Protein; 21 g Tot Fat; 3 g Sat Fat; 13 g Mono Fat; 16 g Carb; 7 g Fiber; 28 mg Calcium; 2 mg Iron; 399 mg Sodium; 0 mg Cholesterol

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