Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Ripe avocados |
| 3 tablespoons | Fresh lemon juice |
| ½ cup | Diced onion |
| 3 tablespoons | Chopped tomato |
| ½ teaspoon | Salt |
| 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