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)
- 12 oz. broccoli flowers
- 1/2 cup cilantro
- 3/4 c. Roma tomatoes, seeded
- 1/2 medium yellow onion
- 1/2 jalapeno pepper, seeded (reserve some seeds)
- Some jalapeno seeds
- Steamed broccoli
- 1 large avocado, pit removed and scooped out
- Juice of 1 1/2 small limes
- 1/8 tsp. Hawaiian sea salt (reduce amount to your taste)
*Keep as chunky as desired. Authenticity requires some chunkiness.
- 1 large clove garlic
7. Add if desired:
- A few drops of Cholula® hot sauce
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.
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!