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4 servings
suggest servings
| 5 | large | avocados | |
| 1 | medium | garlic clove | minced |
| 1 | medium | tomato | chopped |
| 4 | ounces | green chili pepper | canned |
| 2 1/2 | tablespoons | lemon juice | or lime juice |
| 1 | teaspoon | salt |
Peel and chop avocados into a bowl.
Mash with garlic and lemon juice.
Add remaining ingredients, mixture will be chunky.
To prepare individual salads, spoon mixture on shredded or whole lettuce leaves.
Top with diced tomato for garnish and serve with tortilla chips.
If made ahead of time, save pit and put in dip until time to serve to prevent darkening.
NOTE: This is my own recipe and the chili can be adjusted to taste.
Also, I sometimes replace the tomato and green chili with salsa.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 592mg | 25% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 1.0g | 2% |
| Sugars 1.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 7% | Vitamin C | 50% | |
| Calcium | 1% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Aside from great food, Thanksgivings also involve teamwork. Everyone can pitch in and try to help out the one aunt and uncle who are hosting the dinner. ...
This is the best soup ever!!! It is also one of the easiest, too!! I Make a whole bunch of little meatballs up in advance and freeze them, so whenever I want to make the soup just defrost some meatballs!! Thank you for such a great recipe!!! Lisa
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