Peggi Anne Tebben Recipe

By Peggi Anne Tebben cookiequeen

I have been making this for several years now. I place the guacamole on a bed of shredded lettuce for texture. With this: who needs meat!

Recipe Rating:
 1 Rating
4 people (about 1 1/2 pints)
Prep Time:
Cooking Method:
No-Cook or Other


fully ripe avocados
3 Tbsp
or so of lime or lemon juice
salt to taste
1/2 can(s)
*rotel or one small tomato chopped fine
shredded lettuce
Janet Tharpe

I Got Julia Child!

Take the quiz and find out which chef you are in the Just A Pinch Celebrity Chef Quiz.

Take The Quiz

Directions Step-By-Step

Scoop out insides of avocado in large bowl, adding the lemon or lime juice as you go to prevent from browning. May need more. I usually just splash it on them & don't measure.
With a mixer, mix on low speed to start with & then increase speed until it is somewhat smooth. there will still be some small chunks. Let them stay in there.
*Now, add the Rotel, using a slotted spoon to get them out of can so you don't get too much juice in it. Some is fine though. Stir in with wooden spoon until incorporated.
Now add the salt to taste. I like mine salty for flavor so I add about 2 tsp. of salt: maybe a little less.
Shred the lettuce by hand with sharp knife & lay on serving plate.
Top with the guacamole.
Dig in! Can also be served on tacos, salads, etc.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Quick & Easy