| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
California |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Ripe avocados |
| 3 |
tb |
Fresh lemon juice |
| 1/2 |
c |
Diced onion |
| 3 |
tb |
Chopped tomato |
| 2 |
tb |
Chopped bell pepper |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Minced cilantro |
|
|
Wisconsin Cheddar cheese; diced |
INSTRUCTIONS
GARNISH
Notes: From Orange County Registar
1. Cut avocados in half and remove seeds. Scoop out pulp and place in a
bowl. Drizzle pulp with lemon juice and mash.
2. Combine with remaining ingredients, mix well, and sprinkle with cheese.
Serve with chips or cut-up fresh vegetables.
Yield: About 2 1/2 cups
Nutritional information (per half-cup serving): 133 calories, 12 grams fat,
1.8 grams saturated fat, no cholesterol, 223 milligrams sodium, 81 percent
calories from fat
Source: California Avocado Commission
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 27,
1998
A Message from our Provider:
“We simply prepare ourselves. God fills us.”