You can eat the whole bowl without guilt! Skinny Garden Guacamole has less fat and calories thanks to swapping half avocado with pureed peas and asparagus!
Cuisine:
American, Mexican, Southwestern
Servings: 4people
Ingredients
1/2cupthawed frozen peas
1/2cupbaby asparagus, choppedreserve tips
1cupmashed avocado
2tbspminced radishes
2tbspminced tomatoes
1tbpsInstantly Fresh Garlicor fresh minced
2 tbspInstantly Fresh Red Onionor fresh minced
1 tabspInstantly Fresh Cilantroor fresh minced
juice of one large lime
salt to taste
Instructions
Add peas and chopped asparagus stalks and tips to microwave-safe container. Fill with water, just to fill over veggies.
Microwave on high for 2 to 3 minutes, or just until peas and asparagus are soft-tender. Drain, rinse with cool water, and pour out on paper towel to dry off a bit. Set a few of the peas and asparagus tips aside for garnish later.
In small food processor or blender, puree peas and asparagus together – some lumps are fine.
Add this puree to bowl with mashed avocado, radish and tomato. Add garlic, red onion and cilantro and squeeze in the juice of one lime. Mix well.
Season guacamole with salt, to taste. Garnish with remaining peas and asparagus tips.