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Ingredientes
- 7 med Tomatillos
- 1/4 tsp Salt
- 1/2 tsp Oregano
- 1/4 c. Whole parsley sprigs Black pepper
- 1/3 c. Extra virgin olive oil
- 1 sm Red onion
- 1 med Cucumber
- 1 lrg Red bell pepper
- 1 sm Avocado
Direcciones
- Remove husks from tomatillos and rinse. Dice red onion to yield 1/2 c..
- Seed cucumber and cut into 1/2-inch dice to yield 1 c.. Seed red bell pepper and cut into 1/2-inch squares to yield 1 1/2 c.. Peel avocado and cut into 1/2-inch dice. Coarsely slice 2 tomatillos and combine in food processor with salt, oregano, parsley, and pepper to taste; chop fine. Add in oil and blend. Cut remaining tomatillos into 1/4-inch dice.
- Combine diced tomatillos, onion, cucumber, and red pepper in a serving dish; toss with dressing. Add in avocado and toss gently. Cover and refrigeratefor about an hour before serving to 4.
- Schneider
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 4 servings | |
| Calories 245 | |
| Calories from Fat 199 | 81% |
| Total Fat 22.5g | 28% |
| Saturated Fat 3.12g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 155mg | 6% |
| Potassium 461mg | 13% |
| Total Carbs 11.08g | 3% |
| Dietary Fiber 4.2g | 14% |
| Sugars 6.02g | 4% |
| Protein 1.99g | 3% |
