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I got this recipe from a coworker from Mexico. Since I live in the southwest, I make this recipe year round at work, but it is demanded in summer! My customers and anyone else who tries this loves it! You can add small shrimp to make this a main course or serve as a light lunch or appetizer. Keeps refrigerated for 1 week.
Ingredients
- 4 stalks celery, diced
- 3 red bell peppers, diced
- 3 yellow bell peppers, diced
- 2 cucumbers, chopped
- 4 small avocados – peeled, pitted, and diced
- 1 bunch fresh cilantro, chopped
- 1 bunch green onions, diced
- ½ red onion, diced
- 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
- 2 (32 ounce) bottles tomato and clam juice cocktail
- 1 (12 ounce) bottle hot pepper sauce (such as Cholula®)
- 1/3 cup red wine vinegar
- 1/3 cup lemon juice
- 3 cloves garlic, minced, or more to taste
- 1 tablespoon garlic powder
- salt and ground black pepper to taste
Directions
Step 1
Combine celery, red and yellow bell peppers, cucumbers, avocados, cilantro, green onions, red onion, tomato-vegetable juice cocktail, tomato and claim juice cocktail, hot pepper sauce, red wine vinegar, lemon juice, garlic, and garlic powder in a large nonreactive bowl. Season with salt and black pepper. Refrigerate at least 6 hours to blend flavors.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 285 | |
| % Daily Value * | |
| Total Fat11g | 13% |
| Saturated Fat2g | 8% |
| Sodium1967mg | 86% |
| Total Carbohydrate45g | 16% |
| Dietary Fiber9g | 33% |
| Total Sugars16g | |
| Protein6g | |
| Vitamin C199mg | 994% |
| Calcium95mg | 7% |
| Iron2mg | 12% |
| Potassium1248mg | 27% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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