Cook : 00:30
Because it’s sort of a combination of salsa and guacamole, this dip is sure to please lovers of both. If you like your salsa hotter, add another jalapeño or a few drops of Tabasco sauce.
1 avocado, peeled and diced
½ cup (90 g) chopped tomato
½ cup (80 g) chopped red onion
¼ cup (38 g) chopped green bell pepper
1 jalapeño pepper, finely chopped
½ teaspoon minced garlic
2 tablespoons (28 ml) red wine vinegar
1 tablespoon (15 ml) olive oil
Combine the vegetables in a medium bowl. Mash the garlic in a cup or small bowl. Add the vinegar and oil to thegarlic. Pour the dressing over the vegetables and toss to combine the ingredients. Serve chilled or at room temperature.
Yield: 4 servings
Each with: 79 g water; 103 calories (72% fromfat, 4% from protein, 23% from carb); 1 gprotein; 9 g total fat; 1 g saturated fat; 6 gmonounsaturated fat; 1 g polyunsaturated fat; 6 gcarb; 3 g fiber; 2 g sugar; 33 mg phosphorus; 13mg calcium; 0 mg iron; 5 mg sodium; 273 mgpotassium; 268 IU vitamin A; 0 mg vitamin E; 16mg vitamin C; 0 mg cholesterol