Low Carb Guacamole Salsa
A unique low carb Mexican guacamole that includes nopales (cactus) as an optional ingredient
- 1/2 cup chopped cactus paddle (optional) Fresh paddles will need the spines removed
- 2-3 tsp olive oil divided
- 1 avocado
- 1 lime juiced
- 1/2 tsp salt or to taste
- 1-2 roma tomato diced
- 1 jalapeno diced
- 4 sprigs of cilantro
If you want to add cactus, buy a fresh cactus paddle, remove all the spines by running a spoon or knife along the front and back. Cut off the sides of the paddle and discard. Check the nopal paddle carefully to make sure all spines are removed and rinse thoroughly. A detailed description on removing thorns from nopales can be found here.Once thorns are removed, chop or dice to your preference.Then Heat oil in a large, nonstick skillet and add chopped cactus. Cook for about 10 minutes until cactus is cooked. Set aside to cool.
Peel and remove pit from avocado and add to a large bowl. Add the lime juice, olive oil and salt.
Dice (or chop) the tomato, jalapeno and cilantro. Add to bowl with the avocado and add the cooked cactus If using cactus. Slightly mash and mix all ingredients together. Place in the refrigerator to meld the flavors for about a half an hour before serving.
This recipe uses a raw nopal (cactus) paddle, but you can buy the cactus already cooked and chop it as finely as you prefer.
If you prefer your guacamole less spicy, remove seeds from jalapeno before dicing.
Calories: 107kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 296mg | Potassium: 317mg | Fiber: 4g | Sugar: 1g | Vitamin A: 384IU | Vitamin C: 17mg | Calcium: 15mg | Iron: 1mg