Avocado Dip Mexicano |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 cup | 46 | 1gm | 4gm | 2gm | 1gm | ||||
| INGREDIENTS: | ||
| 1 fully ripened Hass avocado | 1 tablespoon chopped green onion (scallion) | 1 teaspoon lime juice |
| 1/4 teaspoon minced garlic | 1/4 teaspoon salt | 1/4 teaspoon ground black pepper |
| 1 | Cut avocado in half lengthwise around the pit; twist to separate the halves. Strike the pit with the blade of a sharp knife, and remove pit. Cut the flesh into cubes; using a large spoon, scoop flesh out of skin into medium bowl. Gently toss with green onion, lime juice, garlic, salt and pepper, being careful not to mash avocado. |