Salsa gets a deluxe twist when you add avocado and shrimp. It’s delicious scooped up with tortilla chips, spooned over grilled chicken breasts or pork chops, or served as a fresh side salad alongside your favorite entree.
—MARIA RIVIOTTA-SIMMONS SAN TAN VALLEY, AZ
START TO FINISH: 25 MIN. • MAKES: 6 CUPS
1 pound peeled and deveined cooked shrimp, chopped
2 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped
1 cup minced fresh cilantro
1 medium sweet red pepper, chopped
3/4 cup thinly sliced green onions
1/2 cup chopped seeded peeled cucumber
3 tablespoons lime juice
1 jalapeno pepper, seeded and chopped
1 teaspoon salt
1/4 teaspoon pepper
Tortilla chips
In a large bowl, combine the first 11 ingredients. Serve with tortilla chips.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
PER SERVING 1/4 cup (calculated without chips) equals 52 cal., 3 g fat (trace sat. fat), 33 mg chol., 133 mg sodium, 3 g carb., 1 g fiber, 5 g pro. Diabetic Exchanges: 1 lean meat, 1/2 fat.