Heart-Smart_Recipes_2016_

Avocado-and-Pesto-

Stu ed Tomatoes

SERVES 15 (2 stuf ed tomatoes each)

Cut a thin slice from the tops of

30 cherry tomatoes. (If necessary, cut a

thin slice from the bot om of each tomato

so it stands upright.) Using a small spoon or

Edamame-Avocado Dip

SERVES 20 (2 Tbsp. each)

In a food processor combine one 12-oz. pkg.

frozen shelled sweet soybeans (edamame),

thawed; 1 medium avocado, seeded, peeled, and

(^1) ⁄ 4 cup chopped onion; 3 Tbsp. lemon
(^3) ⁄ 4 tsp. sea salt or
(^1) ⁄ 4 tsp. black pepper. Cover and
serving bowl. If desired, sprinkle with chopped
fresh tomato and additional salt and pepper.
Serve with baked crackers or tortilla chips.
PER SERVING: 48 CAL. | 3 G TOTAL FAT (0 G SAT.
FAT) | 0 MG CHOL. | 74 M G S O D I U M | 3 G CARB.
1 G FIBER | 1 G SUGARS | 2 G PRO.

ADO

Quick Fruit Salsa

SERVES 12 (^1 ⁄ 4 cup each)

In a bowl combine 4 kiwifruits, peeled and coarsely chopped;

(^1) ⁄ 2 medium cucumber, seeded and coarsely chopped; 1 medium
avocado, seeded, peeled, and coarsely chopped; and 2 Tbsp. lime
juice. Top with snipped fresh basil leaves and a sprinkle of crushed red
pepper. Serve with grilled meat or baked tortilla chips.
PER SERVING: 37 CAL. | 2 G TOTAL FAT (0 G SAT. FAT) | 0 MG CHOL.
2 MG SODIUM | 5 G CARB. | 2 G FIBER | 3 G SUGARS | 1 G PRO.