Avocado Salsa Recipe

3.6g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:Mexican
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

1.3g

Protein

6.7g

Fat

3.6g

Fiber

86.4cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

1 small whole (2-2/5" dia) Red Tomatoes
0 1/8 cup Cilantro (Coriander)
1 small Red Onions
0 1/2 pepper Jalapeno Peppers
1 each California Avocados
2 tbsp Fresh Lime Juice
0 1/8 tsp Salt
0 1/8 tsp Black Pepper

DIRECTIONS

Wear rubber gloves when handling chile peppers and be careful not to touch your eyes. Remove the seeds to keep the "fire" under control. Serve with simple chicken, fish or shellfish dishes or as a dip. Each serving is about 1/3 cup.

Chop the tomato and cilantro, set aside. Finely dice the onion and jalapeno.
Remove the avocado from the skin, chop it and place it in a serving bowl. Add the onion, jalapeño and lime juice to the avocado and gently combine; do not mash.
Fold in tomato and chopped cilantro and season with salt and pepper.
Cover and refrigerate until ready to serve.

Cooking Tip

If you’re serving as an appetizer, plate your dip with two or three different low carb snacks!