Super Green Guacamole is a deliciously nutrition-enhanced guac that can be kept refrigerated for at least 2-3 days. An lower fat version can be made by replacing half of the avocado with edamame beans or green peas. Leftover guacamole makes delicious pasta sauce...simply stir into hot fresh pasta.
Author: Victoria Laine
Serves:: 6 servings
2 ripe avocados
¾ - 1 cup spinach, (press firmly to measure)
¼ bunch cilantro or parsley (opt)
2 cloves garlic
⅛-1/4 tsp cayenne pepper (opt)
1 large lemon or lime, juiced (2 Tbsp)
¾ tsp salt
6 stalks celery
1 colored bell pepper
1 pkg baked, low-sodium baked organic corn chips
Cut avocado around the middle (lengthwise), twist and separate halves. Scoop out the pit with a spoon and then scoop out the flesh of each side with the spoon. Place in food processor with the “S” blade. Remove tough stems from both the spinach and cilantro/parsley. Add the greens, garlic cloves, cayenne, lemon or lime juice and salt and blend until creamy and smooth, scraping sides of processor if necessary. Transfer to a serving bowl.
Cut celery and bell pepper into sticks/slices and arrange with corn chips around or next to SUPER GREEN GUACAMOLE for dipping.
NOTE: Make your own fat-free corn chips by warming store-bought corn tortillas and cut into wedges the shape of corn chips.