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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 255g Recipe makes 2 1/2 cups) |
||
| Calories 262 | ||
| Calories from Fat 193 | (73%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.5g | 33% | |
| Saturated Fat 3.0g | 14% | |
| Monounsaturated Fat 13.6g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 14mg | 0% | |
| Potassium 877mg | 25% | |
| Total Carbohydrate 19.6g | 6% | |
| Dietary Fiber 10.5g | 42% | |
| Sugars 3.6g | ||
| Protein 3.6g | 7% | |
Ingredients
- 1/2 cucumber, seeded & diced
- 2 ripe Hass avocadoes, peeled,pitted,& coarsely chopped
- 1 red onion, diced
- 2 serrano chilies, finely chopped
- kosher salt
- fresh ground pepper
- 1/2 lime, juice of
Directions
1
In a large glass or ceramic bowl, combine the cucumber, avocados, onion& chiles.2
Toss well.3
Gently stir in the salt, pepper& lime juice.4
(Take care, or the avocado will get mushy.) Serve immediately, or cover& refrigerate for up to 1 day.5
(Return to room temperature before serving).
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