Fructose Free Gluten Free Guacamole Snack Plate
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Learn more →Ingredients
4 servings
For the guacamole
- 3 ripe avocados
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ tsp kosher salt, plus more to taste
- ¼ cup red onion, finely diced
- 1 jalapeño, seeds removed and finely minced
Ingredient noteJalapenos are low in fructose in small amounts, and this recipe stays within about one small pepper per serving, so it is likely Low Fructose. If you prefer to always avoid fresh jalapeno, please tap it and change its rating to Red.
- 2 tbsp fresh cilantro, finely chopped
- 1 roma tomato, seeds removed and finely diced
- ¼ tsp ground cumin
For serving
- 4 oz corn tortilla chips (certified gluten free)
- 1 cup baby carrots
- 1 cup cucumber slices (about ½ medium cucumber)
- 1 cup red bell pepper strips (about 1 medium pepper)
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- lime wedges, for serving (optional)
Instructions
- 1
Place the avocado flesh in a medium mixing bowl. Add the lime juice and salt, then mash with a fork to your preferred texture — leave it fairly chunky for the best result.
- 2
Fold in the red onion, jalapeño, cilantro, tomato, and cumin until evenly combined. Taste and adjust salt or lime juice as needed.
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