Your standard celebration staple—guacamole, salsa and chips—deserves a cool upgrade. The classic ingredient combo isn't only yummy, it's also good for you. The healthy monounsaturated fats in avocados help you absorb more cancer-fighting carotenoids from the tomatoes.

Ingredients

　　4 large ripe tomatoes, chopped

　　3/4 cup tomato juice

　　1/4 cup plus 1/2 teaspoon olive oil, divided

　　Juice of 1 lime

　　1 teaspoon hot sauce (preferably Tabasco)

　　1/2 teaspoon sea salt, divided

　　1 small onion, diced

　　2 ripe avocados

　　Olive oil cooking spray

　　1 small lime, peeled, membranes removed from segments, and segments diced

　　8 baked corn chips, crushed

　　12 leaves cilantro, roughly chopped

　　Blend tomatoes, tomato juice, 1/2 teaspoon oil, lime juice and hot sauce with 1/2 cup water in a blender or food processor until smooth. Strain through a fine-mesh sieve; discard solids. Add 1/4 teaspoon salt. Freeze in an ice cream maker, as directed by manufacturer. Store in freezer. Heat remaining 1/4 cup oil in a medium saucepan over medium heat. Cook onion until tender, about 10 minutes. Reduce heat to low; cook 10 minutes more. Remove from heat; cool to room temperature. Blend in a blender until smooth. Strain through a fine-mesh sieve; discard solids. Set aside. Slice avocado thinly and divide among 8 small plates, fanning out slices to form a flat surface. Coat avocado with cooking spray; cover with plastic wrap until needed (to prevent oxidation). Place diced lime on and around avocado. Sprinkle with remaining 1/4 teaspoon salt. Place 1 scoop sorbet on top of avocado slices; drizzle with 1 teaspoon onion oil. Divide chips among plates; sprinkle with black pepper. Garnish with cilantro.

Nutrition Per Serving

　　10.3 g fat

　　(1.4 g saturated)

　　10.1 g carbohydrates

　　3.9 g fiber

　　1.9 g protein

　　#### Nutritional analysis provided by Self