Avocado with Savory Tomato Sorbet and Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Your standard celebration stapleĀguacamole, salsa and chipsĀdeserves a cool upgrade. The classic ingredient combo isn't only yummy, it's also good for you. The healthy monounsaturated fats in avocados help you absorb more cancer-fighting carotenoids from the tomatoes. Ingredients:
4 large ripe tomatoes, chopped |
3/4 cup tomato juice |
1/4 cup plus 1/2 teaspoon olive oil, divided |
juice of 1 lime |
1 teaspoon hot sauce (preferably tabasco) |
1/2 teaspoon sea salt, divided |
1 small onion, diced |
2 ripe avocados |
olive oil cooking spray |
1 small lime, peeled, membranes removed from segments, and segments diced |
8 baked corn chips, crushed |
12 leaves cilantro, roughly chopped |
Directions:
1. Blend tomatoes, tomato juice, 1/2 teaspoon oil, lime juice and hot sauce with 1/2 cup water in a blender or food processor until smooth. Strain through a fine-mesh sieve; discard solids. Add 1/4 teaspoon salt. Freeze in an ice cream maker, as directed by manufacturer. Store in freezer. Heat remaining 1/4 cup oil in a medium saucepan over medium heat. Cook onion until tender, about 10 minutes. Reduce heat to low; cook 10 minutes more. Remove from heat; cool to room temperature. Blend in a blender until smooth. Strain through a fine-mesh sieve; discard solids. Set aside. Slice avocado thinly and divide among 8 small plates, fanning out slices to form a flat surface. Coat avocado with cooking spray; cover with plastic wrap until needed (to prevent oxidation). Place diced lime on and around avocado. Sprinkle with remaining 1/4 teaspoon salt. Place 1 scoop sorbet on top of avocado slices; drizzle with 1 teaspoon onion oil. Divide chips among plates; sprinkle with black pepper. Garnish with cilantro.
2. Per serving: 129 calories,, 10.3 g fat, (1.4 g saturated), 10.1 g carbohydrates, 3.9 g fiber, 1.9 g protein Nutritional analysis provided by Self
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