Photo: Lisa Romerein
YieldsServes 8 (about 3 1/2 cups)
Yes, like guacamole, but less caloric and very tasty. Serve with white tortilla chips--those thin ones.

How to Make It

Step 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.

Step 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.

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

 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

Directions

Step 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.

Step 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.

Step 3
3

Note: Nutritional analysis is per serving.

Broccamole