Yes, like guacamole, but less caloric and very tasty. Serve with white tortilla chips--those thin ones.
1 pound broccoli florets (from about 2 small heads)
1/2 cup extra-virgin olive oil
1/4 cup lime juice
1/3 cup chopped cilantro leaves
1/3 cup diced red onion
1/3 cup diced seeded tomato
2 serrano chiles, minced (seed if very hot)
3/4 teaspoon fine sea salt
How to Make It
Bring a large pot of water to a boil. Cook florets until crisp-tender, 5 minutes, then scoop into a large bowl of ice water to cool. Drain florets, then squeeze out as much water as possible with your hands.
Pulse broccoli in a food processor until finely chopped, then turn into a strainer and drain any liquid. Put in a medium bowl and stir in remaining ingredients. Season with more salt to taste.
My twist. Do not over cook the broccoli. Steam it. No need to drain anything. Chill, then pulse. I add a little sprinkle of sugar and kosher salt while steaming. I used sweet onion, radish a couple of Kalamata olives, tomatoes, cilantro and a jalapeño. I used lemon infused olive oil, rice wine vinegar, lemon, lime and little honey too. Greek seasoning. Then tossed in feta and Mozzeralla cheese. Toss, refrigerate and serve as a salad. Again, a different twist. Hope you enjoy.