Cut the avocados in half, remove and discard pits (or save one - see Step 2 below) and use a spoon to scoop out all of the avocado flesh into a nonreactive mixing bowl. Immediately add the lime juice and use a fork to mash the avocado and mix in the lime juice, which will retard oxidation and any discoloring. Add scallion, jalapeno to taste (the more, the hotter!) and season generously with salt and pepper. Stir in optional cumin, if desired. We leave it a little chunky. Feel free to keep mashing if you like it smoother. Guacamole is ready to serve or press plastic wrap directly on the surface of the guacamole and refrigerate for up to 4 hours.
If you want, you can stick an avocado pit in there during storage under the plastic wrap. Some folks think it helps the guac from turning brown. I think the plastic wrap does most of the work. We like to make it right before we are going to serve it. Serve with corn chips - and try and stick to the serving size.
If You Can Tolerate
If you have passed the Polyol sorbitol challenge, you can eat more! Use your own judgement.
Low FODMAP Guacamole
Amount Per Serving
Calories 32Calories from Fat 27
% Daily Value*
Saturated Fat 1g5%
Vitamin C 0.2mg0%
* Percent Daily Values are based on a 2000 calorie diet.