Healthy Snack Tip: Instead of chips, use cucumbers to dip into your guacamole…
…or salsa!
You will save some major calories, cut out the high sodium content, and you will still get the crunch! ¡Muy delicioso!
Guacamole Recipe:
3-4 avocados (mashed)
1/4 c. chopped tomato
2 tbs. chopped red onion
1-2 tbs. chopped cilantro
1 tbs. chopped jalapeño (optional)
juice of 1/2 a lime
salt (to taste)
Mix together in a medium-sized bowl. Serve immediately. Makes 4-5 servings.
Salsa Recipe:
(NOTE: I use the Pioneer Woman’s Restaurant-Style Salsa recipe)
2 cans of Rotel tomatoes
1 28 oz. can of diced tomatos
1/2 cup chopped onion
1 clove of garlic
1 jalapeño pepper
1/4 tsp sugar
1/4 tsp salt
1/4 tsp cumin
juice of 1/2 a lime
1/2 cup of chopped cilantro (or more to taste)
Chop onion, garlic, jalapeño, and cilantro. Add to food processor with all other ingredients. Pulse to desired texture (12-15 pulses). Refrigerate for at least one hour (if desired). Makes 12 servings.
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