Yield: 1 Servings
Measure | Ingredient |
---|---|
2 \N | Ripe avocados |
3 tablespoons | Fresh lemon juice |
½ cup | Diced onion |
3 tablespoons | Chopped tomato |
2 tablespoons | Chopped bell pepper |
½ teaspoon | Salt |
2 tablespoons | Minced cilantro |
\N \N | Wisconsin Cheddar cheese; diced |
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 2½ cups
Nutritional information (per half-cup serving): 133 calories, 12 grams fat, 1⅘ grams saturated fat, no cholesterol, 223 milligrams sodium, 81 percent calories from fat
Source: California Avocado Commission Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 27, 1998