Cucumber Nachos- Cinco De Mayo Freshness!

Happy Cinco De Mayo! Man I used to love this holiday! Now it is just another holiday that tempts me with queso and tequila! ๐Ÿ™‚ Here is a way to celebrate with out the MUCHO calories!


Serving Size:
About 50 nachos (serves 2 to 4)

4 plum tomatoes (โ…” pound)
1 small yellow or orange bell pepper
5 grams of cilantro (loosely packed handful)
5 grams of parsley (loosely packed handful)
2 cucumbers or 1 English cucumber, which contain fewer seeds
1 avocado
Juice of 1 lemon
Juice of 1 lime

Halve and seed the tomatoes and bell pepper.
Combine the tomatoes and bell pepper with the cilantro, parsley and juice from the lime in a food processor, operating on pulse until finely or coarsely chopped, whichever is your preference. Cover and let the salsaโ€™s flavors mix in a refrigerator for 30 minutes.

Cut the avocado down the center and scoop out the โ€œmeal.โ€ Combine with the juice of the lemon in a blender, adding a few lettuce leaves or water to thin the โ€œcheese,โ€ if necessary. I highly recommend using a high-powered blender such as a Vitamix blender, outfitted with variable speed and a tamper, or wand, to push food into its blade.

Cut the cucumbers into ยผ-inch slices for use as chips.
Spread the avocado โ€œcheeseโ€ on each chip, topping with salsa.
Share and Enjoy!

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