Try this zesty dish which is a cross between a salsa and guacamole.
2 ripe medium avocados, peeled, pitted and diced
1 large ripe tomato, diced
1/4 cup red onion finely chopped
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
Juice of 1 fresh lime
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon salt
- In medium bowl, combine all ingredients.
- Toss well and maintain chunky consistency.
Makes 8 servings.
- Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
- To store AvoSalsa, place a piece of plastic wrap directly on the surface of the salsa and refrigerate.
Nutritional Information Per Serving (1/8 of recipe): Calories: 59; Total Fat: 3g; Cholesterol: 0mg; Total Carbs: 9g; Fiber: 3g; Protein: 1g; Sodium: 153mg.
Recipe and photograph courtesy of California Avocado Commission.