Yield:Yields about 3 cups.
Put a few generous spoonfuls of this salsa into soup bowls and then ladleYellow Tomato Gazpachoover it.
亚搏手机版官方
- 2 small Haas avocados, cut into small dice
- 1 small hot red chile, seeded and minced
- 1 small red onion, cut into small dice
- 1 red heirloom slicing tomato, seeded and diced
- 1 Tbs. finely chopped fresh cilantro
- Juice of 1 lime
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
Nutritional Information
- Nutritional Sample Size per 2 Tbs.
- Calories (kcal) : 49
- Fat Calories (kcal): 41
- Fat (g): 5
- Saturated Fat (g): 1
- Polyunsaturated Fat (g): 0
- Monounsaturated Fat (g): 3
- Cholesterol (mg): 0
- Sodium (mg): 49
- Carbohydrates (g): 2
- Fiber (g): 1
- Protein (g): 0
Preparation
- In a medium bowl, stir together the avocado, chile, onion, tomato, cilantro, lime juice, olive oil, and salt and pepper to taste. Refrigerate, covered, for at least 20 minutes and up to 3 hours before serving.
Ingredient Spotlight
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IN THIS RECIPEHeirloom Tomatoes
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IN THIS RECIPEAvocado
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IN THIS RECIPEHot Chiles
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FEATUREDChinese Black Rice
Reviews
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Reviews (1 review)
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kathycooks| 08/21/2013This recipe is wonderful. It looks great served in a glass bowl with the salsa, and tastes great. Made it for our gourmet group and everyone loved it.
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