Low Sodium Guacamole - Tasty, Healthy Heart Recipes (2024)

The simple low sodium guacamole recipeis made easy just by leaving the salt out. Store brands can vary in sodiumamounts from low to as high as 240 mg per serving. You can make this freshguacamole and use as much of any ingredient as you want and not have to worry.The fresh ingredients more than make up for what the salt must be covering up.

LOW SODIUM GUACAMOLE

Sodium Total 72 mg – Sodium / Serving 9 mg – Calories / Serving 166

Tortilla chips, tacos, burritos, bakedpotatoes, almost everything is enhanced with guacamole. This simple guacamoleis made with ripe avocados, jalapenos, garlic, cumin and tomatoes. It’s yourchoice to make this avocado salad chunky or smooth depending on your taste. Itis essential to use avocados at their peak of ripeness.

PICKRIPE AVOCADOS FOR THE PERFECT GUACAMOLE

The best guacamole starts with thefresh ingredients. Look for avocados that are ripe, but firm. You should pickavocados that are firm to the touch yet have a very sight yield. You don’t wantavocados that are already soft and mushy. They usually will have brown spotsand are turning overly mushy inside. Avocados that are too firm may be ripenedat home and encouraged along by placing in a brown paper bag.

HOW TO PREPARE LOW SODIUM GUACAMOLE

Slice the three ripe avocados in halfby slicing down to the pit and around once then twist the two halves apart.Remove the pit and scoop the meat out of the skins into a mixing bowl andgently mash them to your desired texture of chunky or smooth. Add in theonions, tomatoes, cilantro, jalapeno pepper, garlic, cumin, and lime juice andthen gently stir to combine.

When using tomatoes for this low sodiumguacamole, you can dice your own fresh tomatoes or use canned. I hate dicingtomatoes so I use a can of no salt added diced tomatoes, so much easier. Takenote though, you do need to drain the tomatoes well after slicing them or fromthe can, or else the guacamole mix will be too watery and runny. I prepare themfirst and then let them drain in a strainer while I cut the rest of theingredients.

That’s all there is for a quick andeasy, delicious low sodium guacamole.

STORING LEFTOVER GUACAMOLE TO KEEP IT GREEN

Guacamole turns brown from oxidationpretty quick. The lime juice helps to slow the process, but it’s inevitablethat any leftover guacamole will quickly start to brown.

A common way to store guacamole is tocover with plastic wrap directly in contact with the guacamole. Or add a layerof water to prevent oxidization. Either way, find the skinniest storagecontainer you can and that exposes the least amount of guacamole at the top andthen add your plastic wrap or about 1/2 inch of cold water on top. Snap the lidon the storage container and place it in the fridge. When you’re ready for moreguacamole, just drain the water off the top and give it a stir.

Nutrition Information – The information shown is provided by an online nutrition calculator. It should not be substituted for a doctor’s or nutritionist’s advice. Please understand that not everyone’s sodium requirements are the same, therefore some recipes may be higher than you’re allowed. Always consult with your doctor for your recommended daily sodium allowance.

Use guacamole in place of mayo or with:
Tortillas
Southwestern wrap
Baked potatoes
Burritos
Tacos
Blackened Chicken
Naan Flatbread
What can’t it go on?

As always, please let me know how you like this recipe in the comments! I get motivated when I hear from you and am interested on how you liked and served your low sodium guacamole. And please share any tips you might have.