Atkins Mexican Recipes

Ingredients:

3 medium scallions, chopped, &1
1 pepper jalapeno, seeded, finely chopped
1 medium tomato, chopped
2 medium ripe avocados
1 tbsp fresh lime juice
2 tbsp fresh cilantro, chopped
salt

Instructions:

&1: white & 1 green

Use pebbly skinned Haas avocados instead of their smooth skinned cousins,
for a richer flavor. Prepare just before serving; avocados oxidize (turn
brown) after they've been cut.

1. Place onions, pepper, and tomato in a medium bowl. Slice avocados in
half lengthwise, remove pits and scoop pulp into bowl with a spoon. Mash
avocados coarsely with a fork.

2. Mix in lime juice and cilantro. Add salt to taste.

Servings: 8

Prep time: 15 minutes

Carbohydrates: 6 grams

Net Carbs: 2 grams

Fiber: 4 grams

Protein: 2 grams

Fat: 11 grams

Calories: 121

NYC Nutrition Analysis (entire recipe):

water=363.2 g; calories=381.6; protein=6.75 g; total fat=31.32 g;
carbohydrate=28.45 g; dietary fiber=13.92 g; ash=3.38 g; calcium=88.79 mg;
phosphorus=147.8 mg; iron=3.9 mg; sodium=46.47 mg; potassium=1754 mg;
magnesium=111.6 mg; zinc=1.29 mg; copper=0.71 mg; manganese=0.76 mg;
vitamin A=2663 IU; vitamin E=3.44 mg ATE; thiamin=0.36 mg; riboflavin=0.38
mg; niacin=5.26 mg; pantothenic acid=2.39 mg; vitamin B6=0.79 mg;
folate=201.7 ug; vitamin C=54.94 mg; saturated fat=4.96 g; monounsaturated
fat=19.32 g; polyunsaturated fat=4.18 g; selenium=1.85 ug; refuse=15.58%;
%cal as carb:prot:fat=27:6:67; WW Pts=7.46; (incomplete analysis)

Servings: 1