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Photo: Lisa Romerein
Minutes time 30 mins
Yield Serves 8 (about 3 1/2 cups)
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

Nutrition Information

  • calories 143
  • caloriesfromfat 85 %
  • protein 1.9 g
  • fat 14 g
  • satfat 2 g
  • carbohydrate 4.8 g
  • fiber 2 g
  • sodium 175 mg
  • cholesterol 0.0 mg

How to Make It

  1. 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.

  2. 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.

  3. Note: Nutritional analysis is per serving.