Avocado and Dill Salsa
| Heart-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 150 mg
Sodium:
No more than 250 mg
Carbohydrates:
No more than 80g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Sodium Recipe | X |
|---|
This recipe contains:
Sodium:
No more than 200 mg
|
| Diabetes-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 300 mg
Sodium:
No more than 1000 mg
Carbohydrates:
No more than 50g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Carb Recipe | X |
|---|
This recipe contains:
Carbohydrates:
No more than 45g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Quick and Easy Recipe | X |
|---|
|
This recipe requires 30 minutes or less for complete preparation.
|
| Dairy-Free Recipe | X |
|---|
|
This recipe contains no milk or milk products, no casein or whey.
|
| Gluten-Free Recipe | X |
|---|
|
This recipe contains no gluten containing ingredients or products.
|
Serves: 6 person(s)
Preparation Time: 10 mins
Cooking Time: 0 mins
Great for entertaining - serve this as a lovely dip or a salsa topping.
Ingredients:
1/2 Lebanese cucumber, halved lengthways, deseeded, finely diced
1 medium avocado, finely diced
1 small red onion, finely diced
1/4 cup finely chopped dill
1 lemon, juiced
1 tsp white sugar
1 lemon, juiced
1 tsp pinch freshly ground black pepper, or to taste
1 tsp pinch salt, or to taste
Directions:
Combine the cucumber, avocado, onion, dill, lemon juice, sugar, olive oil, salt and pepper in a bowl.
Set to one side for 20 to 30 minutes before serving.
Variations:
Serve with crusty bread or patties.
Serving suggestions not included in nutritional analysis.
Author:
Australian Avocados
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