Yield: 1 Servings
|2 \N||Ripe avocados|
|3 tablespoons||Fresh lemon juice|
|½ cup||Diced onion|
|3 tablespoons||Chopped tomato|
|2 tablespoons||Minced cilantro|
|\N \N||Tabasco sauce to taste|
Notes: Orange County Registar
1. Cut avocados in half and remove seeds. Scoop out pulp and place in a bowl. Drizzle the pulp with lemon juice and mash.
2. Combine with remaining ingredients, mix well, and serve with chips or cut-up fresh vegetables.
Yield: About 2½ cups
Nutritional information (per half-cup serving): 132 calories, 12 grams fat, 1⅘ grams saturated fat, no cholesterol, 223 milligrams sodium, 82 percent calories from fat
Source: California Avocado Commission Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 27, 1998