And the avocado-broccoli combination is good -- but no substitute for real-thing good guacamole.
It was quite delicious spread on whole grain bread with a simple poached egg on top but it would also definitely work with crackers, even just as a side dish plopped on a plate next to grilled chicken or something simple.
And it's low-cal and low-carb -- so even if NOT guacamole, a good standby for playoff and SuperBowl parties.
NEXT TIME If I wanted to more closely approximate guacamole, I'd add another avocado or two.
FOR THE RECORD This is A Veggie Venture's contribution to this week's antioxidant-rich challenge over at Sweetnicks. At first, I had trouble figuring out what vegetables are high in antioxidants. But broccoli? Well, it's a definite YES and besides, I'll eat it.
FROM THE ARCHIVE For other appetizers featuring vegetables, see here in the Recipe Box. My favorite is this messy but delicious tomato-ricotta spread.
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Hands-on time: 25 minutes
Time to table: 20 minutes -- oops, I think I meant 30 minutes
Makes 2 cups
1 pound broccoli, trimmed aggressively
1 ripe avocado, chopped (I find this tool useful ...)
2 tablespoons red onion, diced small
4 teaspoons garlic (from a jar!) or 4 cloves minced garlic
Juice of 2 small limes (about 2 tablespoons)
2 tablespoons chopped cilantro (don't skip this ...)
Tabasco sauce (or tonight's in-a-pinch substitute, red pepper flakes)
Salt to taste
Steam the broccoli until it's very soft and mashable. Drain, return to the steamer and mash. Stir in the remaining ingredients.
Per quarter cup: 60 Cal (47% from Fat, 13% from Protein, 40% from Carb); 2 g Protein; 4 g Tot Fat; 0 g Sat Fat; 7 g Carb; 3 g Fiber; NetCarb4; 33 mg Calcium; 1 mg Iron; 25 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point
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