Asparagus Guacamole - 22g Carbs, 8.9g Fiber, 9.9g Sugar
From: www.supermarketguru.com
Try this delicious take on traditional guacamole from Executive
Chef Kayla Roche at Southern California's destination spa, Golden Door!
Makes: 2 1/2 cups
1 Anaheim chili
6 oz fresh asparagus (1/3 bunch, ends trimmed)
1/2 cup plain non-fat yogurt
2 oz avocado (1/2 of a small avocado)
2 oz Roma tomato (one tomato, seeded and diced)
1 Tbsp scallions, chopped
1/4 cup fresh cilantro
1 Tbsp lime juice, fresh
1 tsp salt (optional)
1/2 tsp fresh ground black pepper (optional)
Place Anaheim pepper over an open flame or grill and char on all sides.
Transfer the charred pepper to a plastic bag, seal, and let sit until
cool enough to handle.
Remove the stem, skin, and seeds from the pepper and cut into small
dice. Set aside.
Bring a pot of water to a boil.
Blanch the asparagus in the boiling water for 3 to 4 minutes, drain,
and run under cold water to stop the cooking process.
Chop the cooled asparagus into 1-inch pieces and transfer to a blender.
Add the yogurt and avocado to the asparagus and process until smooth.
Stir in the tomatoes,
Anaheim pepper, scallions, cilantro, salt and pepper.
Cover and refrigerate until ready to use.
Serve with Golden Door Baked Corn Tortilla Chips or commercial baked
corn chips.
Makes: 2 1/2 cups
Nutrition From: www.caloriecount.about.com
Nutrition is for the entire recipe chips not included. Salt omitted.
Serving Size: 424 g
Nutrition per Serving:
219 Calories, 79 Calories from Fat, 8.8g Total Fat, 1.3g Saturated Fat,
0g Trans Fat, 7mg Cholesterol, 61mg Sodium, 22g Total Carbs, 8.9g Dietary Fiber, 9.9g Sugars, 17.9g Protein
Vitamin A 47% - Vitamin C 56% - Calcium 16% - Iron 26%
Nutrition Grade: A
Good points:
Low in cholesterol
Low in sodium
High in dietary fiber
High in iron
High in potassium
Very high in vitamin A
Very high in vitamin C
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