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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Andrea Hopkins Conner
  • 1 large, ripe avocado, peeled and cut in half
  • 1â�„2 cup fat-free Greek yogurt
  • 2 TBS chopped onion
  • 1 jalapeño pepper, seeded and finely minced, optional
  • 3 TBS minced fresh cilantro
  • 1 TBS fresh lemon juice
  • 1â�„2 tsp. salt
  • 1â�„2 tsp. cumin
  • 1â�„2 cup tomato, seeded and chopped
In a food processor, combine one half of the avocado with the yogurt, onion, pepper, cilantro, lemon juice, salt and cumin. Process until smooth. Mash the remaining half of the avocado with a fork and combine it with the pureed avocado mixture. Gently fold in chopped tomatoes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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