Guacamole nueva (naturalland)

64 Servings

Ingredients

Quantity Ingredient
1 large Avocado; pitted and peeled
1 tablespoon Lime juice
2 Tomatillos; peeled
2 tablespoons Chopped cilantro
3 Chives
1 Jalapeno chile pepper; seeded
1 cup Nonfat yogurt
⅔ cup Finely grated zucchini
⅔ cup Finely grated cucumber; well drained
2 Roma tomatoes; chopped
½ teaspoon Salt
1 dash Hot pepper sauce; or to taste

Directions

PREP: Grate the cucumber. Place in a sieve and press to drain excess liquid.

1. In a food processor or blender, puree avocado, lime juice, tomatillos, cilantro, chives, jalapeÏo, and yogurt.

2. In a bowl, combine zucchini, cucumber, and tomato. Add avocado puree, salt, and hot sauce. Stir to mix.

Makes about 1 quart.

Lacto PER (1TBS) SERVING: 8 CAL (49% from fat), 0.3g PROT, 0.4g FAT, 0.7g CARB, 26mg SOD, 0.1mg CHOL, 0.2g FIBER TOMATILLOS resemble small green tomatoes with a papery husk. Tark lemony flavor, used in salsas. Available canned or fresh. If you need a small amount, substitute a salsa verde that is mostly tomatillos.

Notes: Here is a lower fat alternative to the classic dish. Since it has such a lovely color, I suggest serving it in a Mexican terra cotta bowl surrounded by blue corn tortilla chips.

Recipe by: ETHNIC FLAVORS: The Culinary Herbs of Mexico* Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 08, 1998

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