Recipe from Apples, Bean Dip, and Carrot Cake
This book is available from AVS and can be ordered here.

Yield: ½ cup


1 Tablespoon lime or lemon juice
1 ripe avocado, Haas variety
¼ teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon salt

1. Juice the lime (p. 66). Put 1 tablespoon of lime juice into the medium-large bowl.
2. Wash and pit the avocado (p. 67).
3. Scoop the avocado from its peel using a spoon. Place avocado on a plate. Mash with fork. Put into bowl.
4. Add chili powder. Add cumin. Add salt. Mix well in a mashing style.

Serving: goes well with tortilla chips.

Nutritional Information: 227 Kcal, carbohydrates: 13 g, protein: 3 g, fat: 20 g.

More Nutritional Information:
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