1/4 cup nonfat plain Greek yogurt
1 tsp ground cumin
1/2 avocado, peeled
1/2 cup red onion, finely chopped
1 cup tomatoes, finely chopped
1 tablespoon jalapeno, seeded and minced
1 tablespoon garlic, finely minced
2 tablespoons lime juice
1/4 cup cilantro, finely minced
1 tablespoon lime zest
1 dash Tabasco sauce
In a blender or using an immersion blender, blend the first 3 ingredients until smooth (don't use a food processor or it'll be watery). Use large forks instead of blending for a chunky version.
Transfer to a bowl, add the remaining ingredients and mix well. Cover with plastic wrap and refrigerate for at least 1 hour before serving.
A lower-fat version of guacamole. Serve with vegetables or tortilla chips.
Slice avocado vertically and horizontally before scooping out of skin.
Use your favorite salsa instead of tomatoes, onions, and jalapenos for a quick and tasty prep
December 17, 2009