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Can’t decide on salsa or guacamole? Have it both ways with this dip that sounds as zesty as it tastes! Recipe provided by the California Avocado Commission Recipe features: Vegetarian Ingredients 2 2 2ripe, Fresh Hass Avocados, seeded, peeled and diced 1 1 1large ripe tomato, diced 1/4 0.25 0.25cup CUP_USVolumefinely chopped red onion 2 2 2cloves garlic, minced 2 2 2Tbsp. TABLESPOON_USVolumechopped fresh cilantro 1 1 1large lime, juice only 1/2 0.5 0.5tsp. TEASPOON_USVolume ground cumin 1/4 0.25 0.25tsp. TEASPOON_USVolumefreshly ground black pepper 1/4 0.25 0.25tsp. TEASPOON_USVolumesalt Instructions In medium bowl, combine all ingredients. Toss well and maintain chunky consistency. Nutrition Facts: Nutrition Information Per Serving: Calories 170; Total Fat 14 g (Sat 2 g, Trans 0 g, Poly 2 g, Mono 9 g); Cholesterol 0 mg; Sodium 160 mg; Potassium 595 mg; Total Carbohydrates 13 g; Dietary Fiber 7 g; Total Sugars 2 g; Protein 2 g; Vitamin A 514 (IU); Vitamin C 20 mg; Calcium 25 mg; Iron 1 mg; Vitamin D 0 (IU); Folate 86 mcg; Omega 3 Fatty Acid 0.1 g % Daily Value*: Vitamin A 10%; Vitamin C 35%; Calcium 2%; Iron 4% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Serving Suggestions: Serve with tortilla chips or on top of grilled beef, poultry or seafood.   * Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. 8

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