If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Low-Fat Avocado-Tomato Salsa
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- #11442
This version of avocado salsa goes easy on the avocados to reduce the fat content, but has plenty of flavor to make up for it. Serve it with your favorite tortilla chips or with an entree like grilled shrimp or fajitas.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1/2 cup chopped red onions
1 jalapeno pepper, seeded and chopped
2 tablespoons snipped fresh parsley
1 tablespoon red wine vinegar
2 teaspoons grated lime peel
1 teaspoon lime juice
1/4 teaspoon ground cumin
2 tomatoes, diced
1/4 avocado, cubed
directions
Combine the onion, jalapeno, parsley, vinegar, lime peel, lime juice, and cumin in a bowl. Fold in the diced tomato and avocado and just mix gently to combine.
Let the salsa stand for 15 minutes for the flavors to meld then serve.
nutrition data
30 calories, 1 grams fat, 4 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
August 3, 2013
Couldn't stop eating this salsa! Very good fresh flavors. And even though it was low fat by using less avocado you really didn't miss it because it was very flavorful. I used a little less jalapeno so it wasn't as spicy because my husband doesn't like really hot foods. I think this salsa would also be good on grilled fish.
June 15, 2013
I love avocados and packing them into a tasty salsa full of fresh ingredients is one of my favorite ways to eat them. However, many of the recipes are a bit high in fat (albeit a good fat) so this is a great way to get all the tasty flavor with a reduction in calories. I served these with red quinoa and flaxseed tortilla chips.