Spring Green Guacamole Recipes
GUACAMOLE
Frozen green peas, spinach and tofu distinguish this guacamole recipe from Food Network.
Provided by Food Network
Categories condiment
Yield 8 servings
Number Of Ingredients 15
Steps:
- Steam spinach until wilted. Remove from heat and squeeze out excess water. Briefly steam peas and rinse under cold water to retain green color.
- In blender container, combine spinach, peas, tofu, lemon juice, seasonings and avocado and process until smooth. Fold in remaining ingredients and mix well.
- Makes 8 servings (2 Tbs. per serving), each containing approximately: 30 calories, 3 gm. carbohydrate, 2 gm. fat, 0 mg. cholesterol, 1 gm. protein, 131 mg. sodium, 1 gm. fiber
Nutrition Facts : Calories 30, Fat 2 grams, Sodium 131 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 1 grams
SPRING PEA GUACAMOLE WITH CUCUMBER CRUDITES
[DRAFT]
Provided by Food Network
Categories appetizer
Time 10m
Yield 8 Servings
Number Of Ingredients 8
Steps:
- Bring a large saucepan of salted water to a boil. Add the peas and cook for 1 minute. Drain and immediately rinse under cold water until room temperature. Drain well, then transfer to a food processor. Pulse until almost smooth. Add the avocado, lime zest and juice, and cilantro. Pulse until almost smooth. Add the scallion and jalapeno and pulse until well incorporated. Season to taste with salt. Transfer to a serving bowl and garnish with cilantro. Serve with the cucumber slices.
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- Heat broiler to high and broil one of the jalapeños on a heatproof pan. Cook, turning occasionally, until the jalapeño is completely charred. (Alternatively, if you have a gas stove, turn a burner to the highest setting and set your pepper directly on the flame. Use a pair of tongs to turn the pepper until the skin is completely blackened.) Place the blackened pepper in a small bowl, cover tightly with plastic wrap and let sit for 15 minutes. When cool enough to handle, use a paper towel to wipe off the charred skin. Halve, seed devein and dice the roasted jalapeño. Then halve, seed, and dice the remaining raw jalapeño. (If you touch the seeds of the jalapeño, just be sure to wash your hands well and avoid touching your eyes.)
- In the bowl of a small food processor, purée the peas with the roasted jalapeño, raw jalapeño and cilantro. Process until almost smooth but still a little chunky.
- In a medium bowl, combine the diced avocado, scallions, lime zest, lime juice, salt and the pea purée. Mash until well combined, but still a little chunky. Taste and adjust the salt and lime juice as needed. Serve with tortilla chips and lime wedges, if desired.
- Note: To keep the guacamole from turning brown, press a piece of plastic wrap directly over top and store in the refrigerator until ready to serve.
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