Serves: 5
Total Calories: 54
Yield: 1 1/2 Cups

1 ripe avocado
1/2 cup enriched rice milk
1/4 teaspoon salt
1 small cucumber peeled and diced (about 1 cup)
1/4 cup chopped fresh mint or cilantro
1/2 teaspoon cumin
2 teaspoons canola oil
1 teaspoon black mustard seeds (optional)

Combine avocado, rice milk, and salt in a food processor. Remove to a bowl. Add the cucumber, mint or cilantro, and cumin. In heavy skillet heat oil over medium heat; add mustard seeds and cook until they finish popping. This is a messy business as they pop everywhere, so use the back burner and be prepared for them to fly. Once they’ve finished popping, quickly pour over the avocado mixture. Stir and refrigerate to chill, about 1 hour.

Nutritional Facts:

Serves: 5
Total Calories: 54
Calories from Fat: 16

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Oven Baked Sweet Potato Fries
Tarragon Roast Potatoes
Potato Chips
New Potatoes with Parsley
Mashed Potatoes
Holiday Orange Sweet Potato Bake
Everyday Sweet Potato Bake
Rosemary Garlic Fingerling Potatoes
Herbed Jerusalem Artichokes
Butternut Squash with Maple Syrup
Acorn Squash with Cranberries (or Cherries)
Saffron Jasmine Rice
Coconut Rice
Wild Rice Pilaf with Cherries, Zucchini, and Carrots
Brown Rice with Celery and Mushrooms
Curried Rice with Raisins
Rice Pilaf
Lemon Quinoa
Millet with Sage and Red Bell Pepper
Polenta
Sausage, Dried Fruit, and Apple Stuffing
Dora's Cranberry Sauce
Cornbread and Wild Mushroom Stuffing
Caramelized Onion Gravy
Avocado Raita