Official Cinco de Mayo Recipes - 1998
55 calories, 5g fat, 3.2 monounsaturated fat, 0.8g saturated fat, 0.6g polyunsaturated fat, 0mg cholesterol, 93mg sodium, 3g total carbohydrates, 1g dietary fiber, 1g sugars, 1 g protein.
Ingredients
* 2 California avocados
* 3 Tbsp fresh lemon juice
* 3 Tbsp chopped tomato
* 2 Tbsp chopped yellow bell pepper
* ½ tsp salt
* 2 Tbsp minced cilantro
* To taste Jalapeno pepper, minced
* Garnish Cheddar or jack cheese
* Tortilla chips and/or vegetable crudite
Instructions
1. Cut the avocados in half and remove the seeds.
2. Scoop out the pulp and place in a bowl.
3. Drizzle the pulp with lemon juice and mash, leaving some chunks.
4. Mix well with remaining ingredients.
5. Add Jalapeno to taste and garnish with cheese.