Veggie Ceviche

I just found this really great sounding recipe from one of the Biggest Loser’s personal trainers, Kim Lyons.

 

You can have this on it’s own, or do as I like to do, use it to top your healthy organic mixed greens, and it’s fantastic over wile salmon mmmmm.

 

Tip, be sure to use cooked mushrooms, not raw. We do not benefit nutritionally that much from raw mushrooms, and I think they taste better anyway cooked. Its’ also best to cook your own, or purchase them in a jar, not purchase canned.

 

Enjoy!

INGREDIENTS:

  • 1 14 oz. can of artichoke hearts in water, drained and chopped
  • 1 large tomato, seeded and chopped
  • 1 jar of white mushrooms, chopped (find this in water, not marinated)
  • 1 ripe avocado, peeled, pitted, and chopped
  • 1/3 cup scallions, chopped, (or use green onions)
  • 1/4 cup fresh lime juice
  • 3 tbsP extra virgin olive oil
  • Sea Salt, cayenne pepper, and black pepper to taste
  • If you enjoy parsley, chop a couple of tbsP to add a burst of great nutrition and a lot of great taste

 

 

INSTRUCTIONS:
Combine all ingredients except avocado in large bowl and mix well. Marinate for 1 hour. When you are ready to serve, then add chopped avocado, mix and serve.

 

NUTRITION FACTS:
Servings: 8
Calories: 91
Fat: 7 grams
Protein: 2 grams
Carbs: 5 grams
Fiber: 3 grams

 

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