Yes, like guacamole, but less caloric and very tasty. Serve with white tortilla chips--those thin ones.
Photo: Lisa Romerein
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
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.
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.
Note: Nutritional analysis is per serving.
Servings Serves 8 (about 3 1/2 cups)
Amount Per Serving
Calories143Calories from Fat 85
% Daily Value *
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.