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Spring green

Guacamole is born

Still thinking green…and it’s too early in the week to contemplate green beer so I was remembering a recipe for dip that Libby sent using zucchini along with avocado.  While the avocado offers that creamy, rich taste and the health benefits of monounsaturated fat, the zucchini, with its high water content, drops the calorie count of the entire recipe.

I used a 1:1 ratio of avocado to zucchini (but this is one of “my kind” of recipes – you can’t go wrong even if you don’t have all the ingredients).  I put chunks of unpeeled zucchini into the food processor and added a dollop of unflavored, non-fat yogurt for some tang.  Made that smooth, then spooned in the avocado and processed it to leave the finished dip fairly chunky.

I squeezed in one whole lime and a bit of salt and black pepper.  Most guacamole recipes call for minced onion and garlic (but I had neither). Add cilantro if you like that distinctive taste. We are all about HOT so I added cayenne pepper, hot pepper sauce and some cumin. I seeded then diced the few fresh tomatoes I had and stirred them in. Good and guilt free dip.

The color of this dip is gorgeous. And not that we count calories but one-fourth of the recipe is only about 125 calories; use fresh vegetables as your dipping vessel and you will be in great shape and you’ll be well.

Marcia

PS While I should have been picking up limbs in the yard, guess what I found – for you?  More crocuses or it that croci?

 

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