Poblano-Cucumber Salsa - 5g Carbs, 2g Fiber, 1g Sugar
From: Vegetarian Times Issue: October 1, 2008 p.67
This cool, slightly spicy condiment can be served with tortilla chips
as an hors d'oeuvre or used as a topping for black bean soup.
Makes: 1 1/2 cups
1/2 cucumber, peeled, seeded, and cut into small dice
1 poblano chile
1/4 cup cilantro, chopped
2 Tbs. lime juice
1 clove garlic, minced (1 tsp)
1 jalapeno chile, stemmed, seeded, and minced
1/2 tsp salt
1 ripe avocado, diced
Preheat oven to broil. Roast poblano chile 15 to 20 minutes, or until
skin is blackened, turning occasionally. Cool until easy to handle.
Remove charred skin, discard seeds and stem, and cut into small dice.
Combine poblano, cucumber, cilantro, lime juice, garlic, jalapeno, and
salt in small bowl. Gently fold in avocado. Season with salt and pepper.
Nutrition per Serving:
50 Calories, 3.5g Total Fat, 0.5g Saturated Fat, 197mg Sodium,
1g Protein, 5g Carbs, 2g Fiber, 1g Sugars
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