Lower Sodium Nutritional Yeast Guacamole

Details

• Author: CuisineSavvy
• Cuisine: Mexican
• Course: Appetizer
• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Diet: Vegan
• Categories:#plant-based#low-sodium#fresh#Mexican#dip#no-cook#gluten-free#healthy-fats#heart-healthy

Nutritional Values

This guacamole is rich in heart-healthy monounsaturated fats from avocados, which support cardiovascular health and help with nutrient absorption. The 50/50 potassium chloride and sodium chloride salt blend significantly reduces sodium intake while maintaining flavor, making it ideal for those monitoring blood pressure. Nutritional yeast adds B vitamins and a savory umami boost. Fresh vegetables provide vitamin C, antioxidants, and fiber. This is a nutrient-dense, whole-food recipe that supports overall wellness.

Nutrient	Amount	% Daily Value
Calories	270 kcal	--
Total Fat	23 g	29%
Saturated Fat	3.5 g	18%
Monounsaturated Fat	15 g	--
Polyunsaturated Fat	3 g	--
Sodium	160 mg	7%
Total Carbohydrate	18 g	7%
Dietary Fiber	12 g	43%
Total Sugars	2.5 g	--
Protein	6 g	12%

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Lower Sodium Nutritional Yeast Guacamole

A fresh, chunky guacamole enhanced with nutritional yeast for umami depth and made with a 50/50 potassium chloride and sodium chloride salt blend to reduce sodium content. This plant-based dip features ripe avocados, zesty lime, fresh cilantro, red onion, tomato, and jalapeño for authentic Mexican flavor with a health-conscious twist.

Ingredients
[ ] 3 ripe avocados
[ ] 2 tablespoons fresh lime juice
[ ] 1/4 cup fresh cilantro, chopped
[ ] 1/4 cup red onion, finely diced
[ ] 1 medium tomato, seeded and diced
[ ] 1 jalapeño pepper, seeded and minced
[ ] 2 tablespoons nutritional yeast
[ ] 1/4 teaspoon 50/50 potassium chloride and sodium chloride salt blend
[ ] 1/8 teaspoon black pepper

Instructions
[ ] 1. Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.
[ ] 2. Add the 2 tablespoons of fresh lime juice immediately to prevent browning.
[ ] 3. Using a fork, mash the avocados to a chunky consistency, leaving some larger pieces for texture.
[ ] 4. Add the 2 tablespoons of nutritional yeast and the 1/4 teaspoon of 50/50 potassium chloride and sodium chloride salt blend, stirring to combine evenly.
[ ] 5. Fold in the 1/4 cup finely diced red onion, 1 medium seeded and diced tomato, 1 seeded and minced jalapeño pepper, and 1/4 cup chopped fresh cilantro.
[ ] 6. Add the 1/8 teaspoon black pepper and mix gently, maintaining the chunky texture.
[ ] 7. Taste and adjust seasoning if needed, adding more lime juice or salt blend to preference.
[ ] 8. Serve immediately with tortilla chips, or cover with plastic wrap pressed directly onto the surface to prevent oxidation and refrigerate for up to 2 hours before serving.

https://www.cuisinesavvy.com/recipe/lower-sodium-nutritional-yeast-guacamole