No Doc Guac
by Missy Chase Lapine
Let's face it: Mexican night is fun, but did you know it can also be nutritious? Avocado is one of the most nutrient-dense fruits (yes, it's a fruit!) on earth, and provides an excellent hiding place for the pureed broccoli, spinach, and peas in this guacamole recipe. I've omitted the chopped raw onions and spicy jalapenos that are found in most guacamole recipes, but feel free to add them if your family won't object.
Makes About Four Small Servings
1 ripe avocado
1/2 lime, freshly squeezed
1/2 teaspoon salt
2 to 4 tablespoons Green Puree (See Make-Ahead Recipe #3 below)
Halve the avocado lengthwise, remove the pit, and scoop out the flesh. In a small bowl, combine the avocado with the lime juice, sat, and Green Puree and blend well with a fork.
Sneaky Chef Make-Ahead Recipe #3: Green Puree
1 cup sweet green peas, frozen
2 cups raw baby spinach leaves (or 1 cup frozen chopped spinach, or frozen chopped collard greens)
2 cups broccoli florets, fresh or frozen
2 to 3 tablespoons water
If using raw spinach, thoroughly wash it, even if the package says “prewashed.” Using a vegetable steamer, steam broccoli in 2 inches of water in a tightly covered pot for about 10 minutes until very tender. Add the frozen peas and raw or frozen spinach (or collards) to the steamer basket for the last five minutes of steaming.
Alternatively, place broccoli, spinach (or collards) in a microwave-safe bowl, cover with water, and microwave on high for 8 to 10 minutes until very tender.