Looking for an alternative to traditional guacamole. Try this recipe for a tasty update on the traditional. It has great texture with a mix of broccoli, avocado, Roma tomatoes, and onions. Best of all, it’s loaded with antioxidants and passes the veggie kid test!
What’s In It
- 12 oz. broccoli florets, steamed
- 1/2 c. cilantro, chopped (approximately 1/2 bunch)
- 3/4 c. Roma tomatoes, seeded and diced (approximately 1-1/2 tomatoes)
- 1/2 medium onion (yellow or red), finely diced
- 1/2 jalapeno pepper, seeded and finely diced (reserve some seeds)
- 1 large avocado, pit removed, flesh scooped out (about 1-1/8 cup)
- 1-1/2 small limes, juiced
- 1/8 tsp. or less Hawaiian sea salt
- 1 large clove garlic, minced
- A few drops of Cholula® hot sauce (optional)
How It’s Made
*Keep as chunky as desired. Authenticity requires some chunkiness.
Makes 2 cups.
Spread on a sandwich instead of mayonnaise or serve with Zesty Home-Baked Tortilla Chips, carrot chips, sliced cucumbers, or grilled fish tacos. Also, try it as a layer for your next version of avocado toast.
Karen’s Fit Tip: For another delicious variation with a bigger boost of protein, substitute 12 oz. edamame (shelled soybeans) or frozen peas for the broccoli. Steam until tender, then chop in a food processor. One of my favorite guacamole combos is kale. Add a couple cups (or more) of raw kale leaves and chop small in your food processor. It’s a great way to include more healthy greens in your eating plan!
