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    1 medium Anaheim chile (or for extra heat, 1 serrano chile)
    1 tsp olive oil
    5 or 6 fresh asparagus spears, ends trimmed
    1/2 cup nonfat plain yogurt
    2 medium avocados, cut into cubes (about 2 cups)
    1 plum tomato, seeded and diced
    1 tbsp chopped green onion
    1/4 cup chopped fresh cilantro
    1 tbsp fresh lime juice (or more to taste)
    Dash garlic powder
    1/2 tsp salt
    1/2 tsp freshly ground black pepper
    Baked tortilla chips
    asparagus, guacamole, chips

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    2 large tomatoes, seeded, diced
    1/2 red onion, chopped
    1/2 cup chopped fresh cilantro
    1/4 cup olive oil
    2 tablespoons fresh lime juice
    1 to 2 large jalapeņo chilies, seeded but not deveined, minced
    1 large avocado, diced
    avocado, salsa,

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    2 cups coarsely chopped rinsed husked tomatillos
    2 medium serrano chiles with seeds, minced
    2 large avocados, halved, peeled, pitted, diced
    3/4 cup chopped white onion
    1/2 cup chopped fresh cilantro
    3 tablespoons fresh lime juice
    avocado, tomatillo, salsa

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    a 16-ounce can small white beans such as navy
    1 firm-ripe California avocado
    1 vine-ripened tomato
    1/2 medium red onion
    2 tablespoons fresh lime juice
    1 teaspoon extra-virgin olive oil

    Accompaniment: tortilla chips
    avocado, white, bean



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