Avocado Salsa
3.6g
Net Carbs
1.3g
Protein
6.7g
Fat
3.6g
Fiber
86
Calories
Cooking tip: If you’re serving as an appetizer, plate your dip with two or three different low carb snacks!
Ingredients:
- 1 small whole (2-2/5" diameter) Red Tomato
- 1 each California Avocado
- 1/8 cup Cilantro (Coriander)
- 1/2 Jalapeno Peppers
- 2 tablespoons Fresh Lime Juice
- 1/8 teaspoon Salt
- 1/8 teaspoon Black Pepper
- 1 small Red Onion
Directions:
Wear rubber gloves when handling chile peppers and be careful not to touch your eyes. Remove the seeds to keep the "fire" under control. Serve with simple chicken, fish or shellfish dishes or as a dip. Each serving is about 1/3 cup.
- Chop the tomato and cilantro, set aside. Finely dice the onion and jalapeno.
- Remove the avocado from the skin, chop it and place it in a serving bowl. Add the onion, jalapeño and lime juice to the avocado and gently combine; do not mash.
- Fold in tomato and chopped cilantro and season with salt and pepper.
- Cover and refrigerate until ready to serve.
