FSB Author Article
Serve as a dip with low-salt bagel or pita chips, or as an accompaniment to the Salmon Black Bean Quesadillas or Shrimp Tacos with Kiwi Salsa.
2 cups chopped avocado (from 2 medium avocados)
¼ cup chopped fresh cilantro
1 tablespoon lime juice
¼ teaspoon garlic powder
¼ teaspoon ground cumin
½ teaspoon salt-free seasoning
6 drops hot pepper sauce
Mash the avocado in a bowl with a fork until desired consistency. Mix in the cilantro, lime juice, garlic powder, ground cumin, salt-free seasoning, and hot pepper sauce. Serve immediately.
Yield: 1 ½ cups - Serves 6
Nutrition per ¼ cup serving:
Calories: 98 kcal
Sodium: 6 mg
Potassium: 301 mg
Magnesium: 17 mg
Calcium: 9 mg
Fat: 9 g (EPA 0g, DHA 0g, ALA <1g)
Saturated Fat: 1 g
Cholesterol: 0 mg
Carbohydrate: 5 g
Dietary fiber: 4 g
Sugars: <1 g
Protein: 1 g
Copyright © 2013 by Janet Brill, Ph.D.
Author Bio
Janet Bond Brill, Ph.D., R.D., LDN, author of Blood
Pressure Down: The 10-Step Plan to Lower Your Blood Pressure in
4 Weeks -- Without Prescription Drugs, is a
nationally recognized expert in cardiovascular disease prevention
and the author of Cholesterol Down and Prevent a
Second Heart Attack. She has been a nutritionist in private
practice for many years.