La Puerta’s Aztec Guacamole
10-ounces of broccoli flowers
1 medium avocado, pit removed, scooped out and
1 lime, juiced
1/8 teaspoon salt
½ cup cilantro, chopped
½ ripe tomato, seeded and diced
½ small yellow onion, finely diced
½ small jalapeño pepper, seeded
and finely diced
Parboil the broccoli flowers for 7 minutes and
then drain under running cold water. In a food
processor bowl fitted with a sharp blade, combine
the broccoli flowers and avocado. Pulse very briefly.
Add the lime juice and salt and pulse again to
blend, keeping as chunky as desired (authenticity
requires some chunkiness!).
Add the cilantro, tomato, onion and jalapeño
and pulse about 3 times. Again, do not over-process
Variations: Instead of broccoli flowers, you
may use 10 ounces of edamame "beans"
or asparagus spears (parboiled 3-5 minutes and
then drained under running cold water).
Makes 2 cups of low-fat, creamy guacamole.
Created by the culinary staff at Rancho La Puerta).