Yield: 1 servings
|3||Ripe avocados; diced, preferably|
|1||/4 cups chopped fresh cilantro|
|1 small||Red onion; diced|
|1||Whole lemon; Juice of|
|½ teaspoon||Freshly ground black pepper|
Cut the avocados into quarters. Remove the seeds, peel and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Mound on a bed of shredded lettuce and garnish with sliced tomatoes sprinkle with the black pepper garnish. Serve immediately.
Converted by MC_Buster.
Per serving: 75 Calories (kcal); trace Total Fat; (4% calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol; 3205mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2½ Vegetable; ½ Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9380 Converted by MM_Buster v2.0n.