Photo: Lisa Romerein

Yes, like guacamole, but less caloric and very tasty. Serve with white tortilla chips--those thin ones.

Yield: Serves 8 (about 3 1/2 cups)
Recipe from Sunset

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Recipe Time

Minutes: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 143
  • Calories from fat: 85%
  • Protein: 1.9g
  • Fat: 14g
  • Saturated fat: 2g
  • Carbohydrate: 4.8g
  • Fiber: 2g
  • Sodium: 175mg
  • Cholesterol: 0.0mg


  • 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


  1. 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. 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.
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