1 cup of plain low-fat yogurt
1/2 cup white onion, finely chopped
1 tablespoon of jalapeno, finely chopped
2 tablespoon of minced cilantro
(or 1 teaspoon of dried coriander)
1 tablespoon of fresh lime juice
1/2 teaspoon of salt
2 ripe avocados, peeled, pitted and coarsely mashed
Line a strainer with cheese cloth or paper towel and place it over a bowl.
Spoon in yogurt and drain for 30 min. Discard the liquid.
While the yogurt drains, in a medium bowl combine the onion, jalapeno,
cilantro, lime juice and salt. Fold in drained the yogurt and avocado.
Let it stand for half an hour. Garnish if desired and serve with tortilla
chips. Makes two cups.
Some Optional Garnishes:
Strips of sweet red and yellow peppers
|The Salad Chef presents ...
at The Fatted Café
|Thank you Reader's Digest magazine.