Avocado Salsa

Randy Mayor; Jan Gautro

Yield:

1 cup (serving size: about 2 1/2 tablespoons)

Recipe from

Nutritional Information

Calories 59
Caloriesfromfat 79 %
Fat 5.2 g
Satfat 0.8 g
Monofat 3.2 g
Polyfat 0.7 g
Protein 0.8 g
Carbohydrate 3.7 g
Fiber 1.9 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 54 mg
Calcium 6 mg

Ingredients

1/2 cup finely chopped peeled avocado
1/3 cup chopped seeded tomato
2 tablespoons finely chopped onion
1 tablespoon finely chopped seeded jalapeño pepper
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt

Preparation

Combine all ingredients; toss mixture gently. Serve salsa immediately.

Note:

Patsy Jamieson,

March 2002