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- One Year Ago: Melon Salad with Chili and Lime
- Avocado Buttermilk Soup (4 servings, adapted from CookingLight)
- 1 cup fat-free buttermilk
- 1/2 cup chopped fresh tomatillos
- 3/4 cup broth
- 3/8 teaspoon salt
- 2 ripe peeled avocados, pitted
- 1 small garlic clove
- 1 teaspoon fresh lemon juice
- 2 tablespoons minced red bell pepper (for garnish)
- Puree first 7 ingredients in a food processor until smooth. Top with minced red bell pepper. Serve cold.
- Per serving
- Calories 173.4
- Total Fat 13.4 g
- Saturated Fat 1.9 g
- Polyunsaturated Fat 1.6 g
- Monounsaturated Fat 8.5 g
- Total Carbohydrate 12.0 g
- Protein 3.8 g
View Full Recipe at Branny Boils Over
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1020g | |
| Calories 752 | |
| Calories from Fat 438 | 58% |
| Total Fat 48.92g | 61% |
| Saturated Fat 9.91g | 40% |
| Trans Fat 0.05g | |
| Cholesterol 23mg | 8% |
| Sodium 1954mg | 81% |
| Potassium 2559mg | 73% |
| Total Carbs 58.93g | 16% |
| Dietary Fiber 20.1g | 67% |
| Sugars 32.89g | 22% |
| Protein 29.67g | 47% |
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