Classic guacamole is rich in healthy fats that can regulate our cholesterol levels, and it has a little bit of fiber (2 grams) and only 1 gram of protein per 1/4 cup. But it could be better.
So this Broccoli Guacamole uplevels the classic guacamole to make it more nutrient-dense and protein and fiber-rich. Adding in broccoli and pumpkin seeds brings more carbohydrates for energy and protein for a blood sugar-balancing energetic snack. 1/4 cup of this Broccoli Guacamole now has nearly 5 grams of protein and it doubles the fiber. Bonus points!
Broccoli Guacamole is unexpectedly tasty. Use it as a dip, on a sandwich or over grilled fish and chicken.
Happy eating,
~Monique
Broccoli Guacamole
1 heaping cup broccoli pieces- raw, roasted (great use for leftover broccoli) or blanched (directions below)
1 small avocado
1/4 cup fresh basil or preferred herbs (try dill!)
1/4 cup toasted pumpkin seeds
2 tbls extra-virgin olive oil
1 orange, zested, peeled and segmented
1 large garlic clove, smashed & roughly chopped
1/2 tsp pink or salt
Tajin for topping
Place the orange zest, orange segments, garlic, olive oil and salt into a food processor, pulse to break down the garlic.
Add the broccoli, pumpkin seeds, basil and pulse until well combined. Adjust salt to taste. Top with Tajin. Use as a dip, a sandwich spread or a spread on grilled fish or chicken. Best enjoyed the day of, store in the refrigerator for up to 3 days.
To blanch the broccoli: Bring a medium pot of water to a boil and place a bowl of ice water nearby. Place the broccoli in the boiling water for 30 seconds. Use a slotted spoon to scoop it into the ice water to stop the cooking process. Drain.
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