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Rio Grande Pico De Gallo

Categories:
condiments, pickles & relishes

1 cup chopped texas sweet onion
1 1/2 cup diced ripe tomatoes
1 cup diced ripe avocado
2 tablespoons fresh lime juice; (up to 3)
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon black pepper

In medium non-reactive bowl, combine onion, tomatoes, avocado, lime juice, cilantro, salt and pepper. Cover and refrigerate several hours.

Makes 16 servings. Preparation time: About 20 minutes. Chilling time: About 3 hours.

Per serving: About 36 cal, 1 g pro, 5 g car, 2 g fat, 45% cal from fat, 0 mg cholesterol, 135 mg sod, 1 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 16 servings

Preparation Time: 0:00




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