| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Dips, Mexican & s, Vegan, Vegetarian | 8 | servings |
INGREDIENTS
| 3/4 | c | Broccoli |
| 1 | c | Peas; fresh or frozen |
| 8 | oz | Florida avocados; peeled (1 medium) |
| 1 | md | Tomato; diced |
| 1/2 | Red onion; finely diced | |
| 1 | Green onion; thinly sliced | |
| 1 | Jalapeno; minced | |
| 2 | Cloves garlic; minced | |
| 1/4 | c | Fresh cilantro; chopped |
| 4 | tb | Fresh lime juice; to 6 tbsp |
| Salt |
INSTRUCTIONS
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; 1/2 Fat Recipe by: Bill Wavrin, chef at Rancho La Puerta (Atl Constitution) Posted to EAT-LF Digest by "Ellen C." <[email protected]> on Jan 14, 1999, converted by MM_Buster v2.0l.
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