Enlightened Guacamole

recipe
Notes: Use a cooked, trimmed artichoke bottom or a canned artichoke bottom packed in water. Instead of tortilla chips, you can serve guacamole with raw vegetables.

Yield:

Makes about 1 1/2 cups; 6 servings

Recipe from

Sunset

Nutritional Information

Calories 161
Caloriesfromfat 41 %
Protein 2.9 g
Fat 7.3 g
Satfat 1 g
Carbohydrate 23 g
Fiber 2.7 g
Sodium 179 mg
Cholesterol 0.0 mg

Ingredients

1 green onion (ends trimmed), cut into 2-inch pieces
1 fresh jalapeño chili, stemmed, seeded, and coarsely chopped
2 tablespoons coarsely chopped fresh cilantro
1/4 cup thawed frozen peas
3 tablespoons coarsely chopped cooked artichoke bottom (see notes)
1 soft-ripe avocado (3/4 lb.), pitted, peeled, and coarsely chopped
2 tablespoons lime juice
Salt
8 cups (about 4 1/2 oz.) low-fat baked tortilla chips

Preparation

1. In a food processor, whirl onion, chili, cilantro, peas, artichoke, avocado, and lime juice until a chunky paste. (Or with a knife, finely chop vegetables; add lime juice in step 2.)

2. Scrape mixture into a bowl and add salt to taste. Serve with chips for dunking.

Joan Takayama-Ogawa, Pasadena, California,

Sunset

September 1998
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