Guacamole dip, guiltless
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Broccoli |
| 1 | cup | Peas; fresh or frozen |
| 8 | ounces | Florida avocados; peeled (1 medium) |
| 1 | medium | Tomato; diced |
| ½ | Red onion; finely diced | |
| 1 | Green onion; thinly sliced | |
| 1 | Jalapeno; minced | |
| 2 | Cloves garlic; minced | |
| ¼ | cup | Fresh cilantro; chopped |
| 4 | tablespoons | Fresh lime juice; to 6 tbsp |
| Salt | ||
Directions
Cook the broccoli until soft. Add the peas and simmer for about 3 minutes longer. Drain and cool.
Process the broccoli, peas, and avocado until smooth. Scrap the mixture into a bowl. Add the tomato, onions, jalapeno, garlic, and cilantro. Season to taste with lime juice and salt. Refrigerate up to 2 hours.
Per serving: 58 Calories; 2g Fat (27% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 1 Vegetable; ½ Fat
Recipe by: Bill Wavrin, chef at Rancho La Puerta (Atl Constitution) Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Jan 14, 1999, converted by MM_Buster v2.0l.