1 large Avocado, pitted and peeled
1 tbsp Lime juice
2 Tomatillos, peeled
2 tbsp Chopped cilantro
3 Chives
1 Jalapeno chile pepper, seeded
1 cup Nonfat yogurt
2/3 cup Finely grated zucchini
2/3 cup Finely grated cucumber, well drained
2 Roma tomatoes, chopped
1/2 tsp Salt
1 dash Hot pepper sauce, or to taste
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PREP: Grate the cucumber. Place in a sieve and press to drain excess liquid.
1. In a food processor or blender, puree avocado, lime juice, tomatillos, cilantro, chives, jalapeÏo, and yogurt.
2. In a bowl, combine zucchini, cucumber, and tomato. Add avocado puree, salt, and hot sauce. Stir to mix.
Makes about 1 quart.
TOMATILLOS resemble small green tomatoes with a papery husk. Tark lemony flavor, used in salsas. Available canned or fresh. If you need a small amount, substitute a salsa verde that is mostly tomatillos.
Notes: Here is a lower fat alternative to the classic dish. Since it has such a lovely color, I suggest serving it in a Mexican terra cotta bowl surrounded by blue corn tortilla chips.
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