Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Border Guacamole
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 282
- Total Fat
- 26
- Saturated Fat
- 4
- Carbohydrates
- 15
- Dietary Fiber
- 8
- Sugar
- 3
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 488
Ingredients
5 ripe avocados, preferably Haas
6 tablespoons chopped fresh cilantro
1 medium red onion, diced
4 jalapeno chiles, stemmed, seeded and finely diced
3 tablespoons freshly squeezed lime juice
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Lettuce, shredded for serving
Sliced tomatoes drizzled with Cracked Black Pepper Garnish, recipe follows
SALSA FRESCA
4 medium ripe tomatoes, cored, seeded, and finely diced
1/4 red onion, minced
2 jalapeno chiles, stemmed, seeded if desired and minced
1 bunch cilantro, leaves only chopped
2 tablespoons lime juice
3/4 teaspoon salt
Pinch of freshly ground black pepper
CRACKED BLACK PEPPER GARNISH
2 tablespoons cracked black pepper
2 tablespoons freshly squeezed lemon juice
1/2 cup olive oil
1 teaspoon salt
Directions
- In a mixing bowl place peeled, quartered and seeded avocados. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Mound on a bed of shredded lettuce. Garnish with sliced tomatoes that have been drizzled with the Black Pepper Garnish.
- In a mixing bowl combine all the ingredients. Stir and toss well. Serve. Store in a covered container in the refrigerator no more than 1 day.
CRACKED BLACK PEPPER GARNISH
- In a small bowl stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.