** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Dice red onion to yield 1/2 cup. Seed cucumber and cut into 1/2-inch dice to yield 1 cup.
3. Seed red bell pepper and cut into 1/2-inch squares to yield 1 1/2 cups.
4. 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.
5. Add oil and blend. Cut remaining tomatillos into 1/4-inch dice.
6. Combine diced tomatillos, onion, cucumber, and red pepper in a serving dish; toss with dressing.
7. Add avocado and toss gently. Cover and chill for about an hour before serving to 4.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Avocado, Cucumber, Onion, Olive Oil allergies.
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