Avocado and Pumpkin Seed Salsa - 11g Carbs, 3g Fiber
Recipe By: Marcia Kiesel
Serving Size: 8
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cals) - Lower Carbs - Low Fat (Less than 5%) - Vegan
1 cup raw pumpkin seeds -- (4 ounces)
1 red bell pepper
1/4 cup fresh lemon juice
2 garlic cloves -- minced
1 red chile -- minced
3 large ripe firm Hass avocados -- cut into 1/2-inch dice
Salt and freshly ground pepper
Preheat the oven to 400 degrees F.
Spread the pumpkin seeds on a rimmed baking sheet and bake for 4 minutes, or until lightly browned. Transfer to a plate to cool.
Roast the bell pepper over a gas flame until charred all over. Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes. Peel, stem and seed the pepper; cut it into 1/2-inch dice.
In a bowl, mix the lemon juice with the garlic and chile. Stir in the pumpkin seeds, bell pepper and avocados. Season with salt and pepper and serve.
Makes 4 cups (8 one-half cup servings)
The toasted pumpkin seeds give this salsa a great, crunchy texture.
Cuisine: "LatinAmerican/Hispanic"
Source: "A Salsa Garden, Food & Wine, June 2000"
S(Formatted by Chupa Babi): "June 2013"
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Per Serving (excluding unknown items): 225 Calories; 20g Fat (71.7%
calories from fat); 6g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 12mg Sodium
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 1/2 Fat.
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