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Grilled Guacamole with Pistachios

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.38

$1.38 per serving

17 people like this recipe

17 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 father's day,4th of july,summer,vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan antipasti,condiment,starter,snack,appetizer,dip,antipasto,hor d'oeuvre,spread Mexican
spoonacular Score:84%

Spoonacular Score: 84%

 

The recipe Grilled Guacamole with Pistachios could satisfy your Mexican craving in roughly 45 minutes. This recipe makes 8 servings with 353 calories, 5g of protein, and 33g of fat each. For $1.38 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe from Foodista has 17 fans. It works well as a reasonably priced hor d'oeuvre. It is perfect for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. If you have salt, cumin, cilantro, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is awesome. If you like this recipe, take a look at these similar recipes: for Guacamole with Pistachios, Guacamole Grilled Sandwich | Guacamole Toast, and Grilled Peaches with Mascarpone and Pistachios.

Pinot Noir, Sparkling Wine, and Riesling are my top picks for Guacamole. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Stringtown Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

Stringtown Pinot Noir

With expressive cherry and red berry fruit on the nose and a soft, supple palate, rounded off by sweet, spicy and complex oak notes, this fruit-driven Pinot Noir features just the right balance of acidity and delicate tannins to finish clean yet vibrant.

» Get this wine on Wine.com

Ingredients

Servings:
4 small
4 small split avocados
split avocados
0.5 tsps
0.5 tsps cumin
cumin
1
1  split ear of corn
split ear of corn
2 tsps
2 tsps fresh cilantro
fresh cilantro
2 tsps
2 tsps fresh cilantro
fresh cilantro
2 cloves
2 cloves garlic
garlic
0.5 tsps
0.5 tsps red ground pepper
red ground pepper
1 tsp
1 tsp black fresh ground pepper
black fresh ground pepper
2
2  split jalapeño peppers
split jalapeño peppers
1
1  lime
lime
some
some olive oil to brush vegetables
olive oil to brush vegetables
1 small
1 small onion
onion
0.5 cup
0.5 cup pistachios
pistachios
1 tsp
1 tsp salt
salt
2 medium
2 medium diced tomatoes
diced tomatoes
4 small split avocados
4 small
split avocados
0.5 tsps cumin
0.5 tsps
cumin
1  split ear of corn
1
split ear of corn
2 tsps fresh cilantro
2 tsps
fresh cilantro
2 tsps fresh cilantro
2 tsps
fresh cilantro
2 cloves garlic
2 cloves
garlic
0.5 tsps red ground pepper
0.5 tsps
red ground pepper
1 tsp black fresh ground pepper
1 tsp
black fresh ground pepper
2  split jalapeño peppers
2
split jalapeño peppers
1  lime
1
lime
some olive oil to brush vegetables
some
olive oil to brush vegetables
1 small onion
1 small
onion
0.5 cup pistachios
0.5 cup
pistachios
1 tsp salt
1 tsp
salt
2 medium diced tomatoes
2 medium
diced tomatoes

Equipment

grill
grill
bowl
bowl
grill
grill
bowl
bowl


Instructions

  1. Lightly brush the avocado flesh, corn, onion, and jalapeno peppers with olive oil.
  2. Place all but the avocado in a grill basket and on the grill over medium-high heat.
  3. Place the avocados, cut side up, directly on the grill and cook for 2 minutes, then flip and cook, cut side down, for another 2 minutes. When finished, remove and set aside.
  4. Allow the other vegetables to cook, turning, until they are tender and lightly charred (10-12 minutes). The corn may take a few minutes longer than the other vegetables. If needed, remove the other vegetables and allow the corn to continue to cook.
  5. When the vegetables have cooled enough to touch, cut the corn off the cob, and dice the other vegetables.
  6. In a large bowl, combine the tomatoes, corn, onion, peppers, garlic, and cilantro, and toss to mix.
  7. Add the avocado to the mixture, lightly tossing and mashing it.
  8. Add the lime juice and seasoning. Mix together and adjust as needed.
  9. Add the pistachios, toss the mixture again and serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.37
Ingredient
4 smalls split avocados
½ teaspoons cumin
1 split ear of corn
2 cloves garlic
½ teaspoons red ground pepper
1 teaspoon black fresh ground pepper
2 split jalapeño peppers
1 lime
some olive oil to brush vegetables
1 small onion
½ cups pistachios
2 mediums diced tomatoes
Price
$6.00
$0.07
$0.83
$0.13
$0.11
$0.06
$0.12
$0.25
$1.33
$0.15
$1.21
$0.72
$10.99

Nutritional Information

Quickview
352 Calories
4g Protein
32g Total Fat
16g Carbs
25% Health Score
Limit These
Calories
352k
18%

Fat
32g
50%

  Saturated Fat
4g
29%

Carbohydrates
16g
5%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
302mg
13%

Get Enough Of These
Protein
4g
9%

Fiber
8g
35%

Vitamin K
33µg
32%

Vitamin E
4mg
31%

Vitamin C
23mg
28%

Folate
98µg
25%

Vitamin B6
0.47mg
23%

Potassium
711mg
20%

Manganese
0.36mg
18%

Copper
0.33mg
17%

Vitamin B5
1mg
16%

Magnesium
49mg
12%

Vitamin B3
2mg
12%

Vitamin B1
0.17mg
12%

Phosphorus
114mg
11%

Vitamin A
556IU
11%

Vitamin B2
0.16mg
10%

Iron
1mg
7%

Zinc
0.97mg
6%

Calcium
32mg
3%

Selenium
1µg
2%

covered percent of daily need

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