Many in my adopted state will consider this post heresy.
For I am proposing the addition of pureed broccoli to guacamole.
Here in Texas, guacamole comes close to being a food group unto itself, served on just about everything, with just about anything, for just about any meal (breakfast, brunch, lunch, snack, dinner), or just about any gathering.
Oil may fuel the state’s economy, but guacamole fuels its people.
I love the simplest guacamole–creamy avocados, fresh lime, and salt–for it’s taste and nutrition, but sometimes I need to embrace my Northern California roots and add something unexpected to the mix. In this case, it’s broccoli.
Fresh broccoli (or frozen will work, too) is pureed with half of the avocado, resulting in a light, fresh dip, perfect for accompanying a Tex-Mex salad lunch, slathering on your favorite sandwich or wrap, dolloping on a morning scramble, or scooping with your favorite chips or crackers.
The glorious benefits of avocado are still there, but with significantly fewer calories (and a healthy bonus from the broccoli), so make your portions generous!