| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Mexican |
Mexico, Vegetables, Mc-recipe, Veg-life, Appetizers |
64 |
Servings |
INGREDIENTS
| 1 |
lg |
Avocado; pitted and peeled |
| 1 |
tb |
Lime juice |
| 2 |
|
Tomatillos; peeled |
| 2 |
tb |
Chopped cilantro |
| 3 |
|
Chives |
| 1 |
|
Jalapeno chile pepper; seeded |
| 1 |
c |
Nonfat yogurt |
| 2/3 |
c |
Finely grated zucchini |
| 2/3 |
c |
Finely grated cucumber; well drained |
| 2 |
|
Roma tomatoes; chopped |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Hot pepper sauce; or to taste |
INSTRUCTIONS
PREP: Grate the cucumber. Place in a sieve and press to drain excess
liquid.
1. In a food processor or blender, puree avocado, lime juice, tomatillos,
cilantro, chives, jalapeÏo, and yogurt.
2. In a bowl, combine zucchini, cucumber, and tomato. Add avocado puree,
salt, and hot sauce. Stir to mix.
Makes about 1 quart.
Lacto PER (1TBS) SERVING: 8 CAL (49% from fat), 0.3g PROT, 0.4g FAT, 0.7g
CARB, 26mg SOD, 0.1mg CHOL, 0.2g FIBER
TOMATILLOS resemble small green tomatoes with a papery husk. Tark lemony
flavor, used in salsas. Available canned or fresh. If you need a small
amount, substitute a salsa verde that is mostly tomatillos.
Notes: Here is a lower fat alternative to the classic dish. Since it has
such a lovely color, I suggest serving it in a Mexican terra cotta bowl
surrounded by blue corn tortilla chips.
Recipe by: ETHNIC FLAVORS: The Culinary Herbs of Mexico*
Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 08,
1998
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