* Exported from MasterCook *
Mexican Kale Salad
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Serving Size : 3 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bunch kale -- stemmed and cut into bite-size pieces
1 cup Classic Guacamole -- (see page 102)
1 cup Pico de Gallo -- (see page 102)
1 lime -- halved
-------- ------------ --------------------------------
1 bunch kale -- stemmed and cut into bite-size pieces
1 cup Classic Guacamole -- (see page 102)
1 cup Pico de Gallo -- (see page 102)
1 lime -- halved
Massage the kale with the guacamole until thoroughly coated. Add the pico
de gallo and give it a quick toss. Squeeze fresh lime juice on top and
serve.
de gallo and give it a quick toss. Squeeze fresh lime juice on top and
serve.
SERVES 2-4
This is a great way to use up leftover guacamole and pico de gallo.
Classic Guacamole - Detox
4 avocados -- pitted and peeled
1/4 cup Pico de Gallo -- (see recipe below), or salsa
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
Salt and pepper -- to taste
4 avocados -- pitted and peeled
1/4 cup Pico de Gallo -- (see recipe below), or salsa
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
Salt and pepper -- to taste
Mash the avocados with a fork until nearly smooth. Add the Pico de Gallo,
lime juice, cilantro, and salt and pepper and mix thoroughly.
MAKES 1 PINT
lime juice, cilantro, and salt and pepper and mix thoroughly.
MAKES 1 PINT
Pico de Gallo
2 plum tomatoes, seeded and chopped
1/2 cup finely diced radishes, (optional)
1/2 cup finely diced white onion
2 jalapenos, seeded and finely chopped
1 bell pepper, red, green, or yellow finely diced
1/2 bunch finely chopped fresh cilantro
2-3 tablespoons fresh lime juice
Salt and pepper to taste
Combine all the ingredients in a glass jar or bowl. If preparing in
advance, do not add salt and lime juice until right before serving.
MAKES 1 PINT
2 plum tomatoes, seeded and chopped
1/2 cup finely diced radishes, (optional)
1/2 cup finely diced white onion
2 jalapenos, seeded and finely chopped
1 bell pepper, red, green, or yellow finely diced
1/2 bunch finely chopped fresh cilantro
2-3 tablespoons fresh lime juice
Salt and pepper to taste
Combine all the ingredients in a glass jar or bowl. If preparing in
advance, do not add salt and lime juice until right before serving.
MAKES 1 PINT
Per Serving (excluding unknown items): 163 Calories; 15g Fat (78.0%
calories from fat); 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 10mg Sodium. Exchanges: 1/2 Fruit; 3 Fat.
calories from fat); 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 10mg Sodium. Exchanges: 1/2 Fruit; 3 Fat.
Cuisine:
"TexMex"
Source:
"Fresh Energy Cookbook: Detox Recipes to Supercharge Your Life by
Natalia Rose & Doris Choi"
S(Formatted by Chupa Babi):
"Sept 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 162 Calories; 12g Fat (58.0%
calories from fat); 3g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 485mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 2 1/2
Fat; 1/2 Other Carbohydrates.
calories from fat); 3g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 485mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 2 1/2
Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 3636 1325 0
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