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Mini Guacamole Bowls

Photo: Rachel Johnson
Yield

12 bowls (3 bowls per serving)

Time for football? We’ve got your post-dinner snack that your team can’t pass up. Assemble some easy Mini Guacamole Bowls to snack you through the late afternoon. Avocado and crunchy blue corn chips are sure to satisfy the game time cravings.

Ingredients

  • 3/4 cup mashed avocado
  • 2 teaspoons lime juice
  • 1/2 teaspoon citric acid powder*
  • 1 tablespoon chopped cilantro, plus more for garnish
  • 1/2 cup chopped roma tomatoes
  • 1/2 teaspoon taco spice blend
  • 12 Garden of Eatin’ Blue Corn Tortilla Chip Bowls

Nutrition Information

  • calories 79
  • fat 5.6 g
  • satfat 0.7 g
  • monofat 3.8 g
  • polyfat 0.7 g
  • protein 1.2 g
  • carbohydrate 7 g
  • fiber 2.6 g
  • cholesterol 0 mg
  • iron 0.3 mg
  • sodium 36 mg
  • calcium 10 mg
  • sugars 0.9 g

How to Make It

  1. In a small bowl, whisk together avocado, lime juice, citric acid, and cilantro. Fill each chip bowl with 2 teaspoons avocado mixture.
  2. Toss tomatoes with spice blend. Top each chip with an even amount of tomatoes and garnish with more cilantro, if desired.

Cook's Notes

*Citric Acid is a edible natural powder that preserves the avocado and adds more salt-like characteristics without loading on the sodium. Find it in your grocery’s bulk section or near canning supplies.