| 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." <ellen@brakes.elekta.com> on Jan 14,
1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”