A few months back, there was an outrage on the New York Times about adding fresh peas to guacamole. Outrage! People couldn't believe it. They called it blasphemy,
I get it. I live in Southern California. I am no stranger to delicious, authentic guacamole.... I know it when I see it, and my god I love it. But I am also, above all, a nutrient enthusiast- hiding healthy ingredients in other foods is kinda my thing.
So no, this is not your classic guacamole (although it really doesn't taste much different.) Guac is already extremely good for you, full of healthy fats and vitamin E from the avocados, antioxidants from the tomatoes, and minerals from the cilantro. I love Broccoli Guacamole because it takes all those health benefits and amplifies them: adding 2 cups of broccoli adds 500% of your daily intake of vitamin K, and 270% of vitamin C- not to mention chromium (essential for blood sugar regulation), fiber, Vitamin b6, and a host of other nutrients. I believe in making a good thing even better, whenever we can. And your picky kids who won't eat their broccoli? Don't tell them it's in here, they won't notice.
4 medium florets of broccoli
1 ripe avocado
3 cloves garlic, peeled and chopped
1/4 red onion, coarsely chopped
1/4 bunch cilantro, leaves only, minced
1 serrano chile, stems and seeds removed, minced
5 cherry tomatoes, finely chopped
juice of 3 limes
TO MAKE //
in a medium pot, bring a small amount of water to a boil and place broccoli in a steamer basket and cover. steam for 4 minutes until soft and knife can be cleanly inserted, allow to cool. In a food processor, add broccoli and half of the avocado with juice of 2 limes, and puree until smooth. in a bowl combine the rest of the ingredients with chunks of avocado and lightly mash. serve with veggies (I love jicama sticks for this) or roasted sweet potato, or throw it on your cabbage tacos!