Of which 9.9 g sugars and 5.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Unsaturated fat (avocado) · Potassium (avocado) · Vitamin A (carrot)
Allergens none
Carrot sticks with guacamole
Creamy, fresh and the perfect excuse to eat more raw vegetables.
Ingredients
- 1 cup baby carrots (120 g / 4 oz)
- 1 ripe avocado (150 g / 5½ oz)
- ½ chopped tomato (60 g / 2 oz)
- 1 tbsp chopped cilantro (5 g)
- ½ lemon, juice only (15 g / ½ oz)
- salt and pepper, to taste
Method
- Mash the avocado with a fork in a bowl until creamy but still a little chunky.
- Add the chopped tomato, cilantro, lemon juice, salt and pepper.
The full method (4 steps), Rico's tip, the variations and storage are in the ebook “Vegetarian”. The English edition is coming soon.
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