Asparagus Guacamole
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 2 cups.
To trim down traditional guacamole, I experimented with asparagus instead. My husband and our three hungry sons say this chunky low-fat version is as tasty as the original. I love the guilt-free dipping.
—Judi Hammer of Litilz, Pennsylvania
Ingredients
-
1 pound fresh asparagus trimmed and cut into 1-inch pieces
-
1/3 cup chopped onion
-
1 garlic clove
-
1/3 cup chopped seeded tomato
-
2 tablespoons reduced-fat mayonnaise
-
1 tablespoon lemon juice
-
1/2 teaspoon salt
-
3/4 teaspoon minced fresh cilantro
-
1/4 teaspoon chili powder
-
6 drops hot pepper sauce
-
Assorted raw vegetables and tortilla chips
Directions
-
1.
Place 1/2 in. of water and asparagus in a saucepan; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until tender. Drain;
-
2.
Place asparagus in a blender. Add onion and garlic; cover and process until smooth.
-
3.
In a small bowl, combine the tomato, mayonnaise, lemon juice, salt, cilantro, chili powder and hot pepper sauce. Stir in the asparagus mixture until blended. Serve with vegetables and chips. Refrigerate leftovers; stir before serving.
Nutrition Facts
1/3 cup: 42 calories, 2g fat (1g saturated fat), 2mg cholesterol, 240mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 vegetable.
© 2024 RDA Enthusiast Brands, LLC