Looking for an alternative to traditional guacamole? Try this recipe for a tasty spin on the usual. It has great texture with it’s mix of broccoli, avocado, Roma tomatoes, and onions. Best of all, it’s loaded with antioxidants and passes the veggie kid test!
12 oz. broccoli flowers
1 large avocado, pit removed, flesh scooped out
1 1/2 small limes, juiced
1/8 tsp. or less Hawaiian sea salt
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, chopped
1/2 jalapeno pepper, seeded and finely diced (reserve some seeds)
1 large clove garlic, crushed
A few drops of Cholula® hot sauce (optional)
Continue reading “Aztec Guacamole (‘Broccamole’)”
Looking for a quick side dish that’s different and delicious? When you’re in the mood for a new twist on the usual steamed broccoli, give this salad a try. The rough crunchy texture of the broccoli and almonds combined with the smooth creaminess of the avocado create a tasty contrast per forkful.
Avocados are a good source of both heart-healthy monounsaturated fats (known to lower blood cholesterol) and vitamin E, a powerful anti-aging antioxidant.
Both avocados and broccoli contain lutein – a nutrient from the carotenoid family of chemicals that contain pigments. Lutein is one of the primary yellow pigments found in the central part of the retina (macula) that absorbs harmful components of sunlight. Both lutein and zeaxanthin have been found to help protect against eye diseases, such as cataracts and age-related macular degeneration (ARMD), ARMD is the leading cause of blindness in the elderly.
One serving (1 1/4 cup) of this salad contains a whopping 4.5 mg of lutein which nearly meets the 6 mg that is recommended per day by leading physicians. Continue reading “Broccoli Almond Salad with Avocado”