INGREDIENTS
3 cups fresh blueberries 1/4 cup diced red onion 1/2 avocado, chopped ½ cup finely chopped red bell pepper 1 jalapeño pepper, seeded and minced 3 tablespoons lime juice 1/2 teaspoon lime zest 1/4 cup chopped cilantro salt and freshly ground pepper PREPARATION Combine all ingredients in a medium bowl. Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour before serving. Serve with whole-grain pita or tortilla chips, or place on top of grilled chicken, meat or fish. Makes 10–12 appetizer servings.
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THE REBELLIOUS RDAs a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect. Archives
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