How To make Asparagus Guacamole
1 lb Asparaus spears (cut into 1
In lengths) 2 cups 3/4 c Water
2 tb Plain nonfat yogurt
1 tb Lemon juice
1 md Tomato, seeded and chopped
(1 cup) 2 tb Sliced green onion
1 ts Ground cumin
1 Clove garlic minced
1/2 ts Dried oregano
1/4 ts Salt
1/4 ts Cayenne
Combine asparagus and water in a 2-quart saucepan. Bring to a boil over medium-high heat to medium-low. Simmer 8-110 minutes, or until asparagus is tender. Rinse with cold water; drain. Blot asparagus with paper towel to remove excess moisture. Combine asparagus, yogurt and lemon juice in a food processor or blender. Process until smooth. In a medium mixing bowl, combine asparagus mixture and remaining ingredients. Chill, if desired. Serve with raw veggies or tortilla chips. Makes 12 servings. Per serving: 12 cal.; 1 gm. fat
Recipe from the Vegetarian Times, (sorry, don't know the issue date). Converted to MM by Donna Webster Donna@webster.demon.co.uk Submitted By DONNA@WEBSTER.DEMON.CO.UK On TUE, 31 OCT 1995 151630 GMT
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Creamy Avocado Dressing
Creamy Avocado Dressing is what you make when you want a creamy salad dressing without the guilt of mayonnaise or tons of oil! Like a cross between pourable Guacamole and Avocado Dipping Sauce, this healthy creamy dressing works with leafy greens or sturdier vegetables like green beans.
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Lightened Up Guacamole
This has always been one of my favorite recipes. I've seen so many healthier guacamole recipes swap out the avocado entirely for other green mashables like asparagus or peas but I took a different route- beans. The pureed beans maintain the same creamy consistency we love in guac and don't alter the flavor at all. At the same time, there's still a healthy dose of avocado remaining in the recipe to add the signature flavor AND chunky bits that are so good. What makes this truly great is that the avocado is both blended into the creamy base and left whole for flavorful bites. This recipe is a favorite in my kitchen, I hope it is in yours too!
Oh and this is both vegan and (as always) gluten free!
INGREDIENTS
1 minced clove garlic
1/4 diced red onion
1/4 diced bell pepper
12 cherry tomatoes, chopped well
1/4 cup fresh parsley, chopped
juice of 2 limes
1/2 cup cannellini beans- rinsed and microwaved 30 seconds
1 large avocado
1/4 tsp red chili flakes
1/2 tsp garlic powder
salt and pepper to taste (I used about 1/2 tsp salt)
DIRECTIONS
Chop all veggies
Mash 1/2 avocado gently with a fork- make sure to leave chunks!
Puree other 1/2 avocado with lime juice & microwaved beans
Gently mix everything together and serve!
THIS MAKES 2 CUPS OF GUACAMOLE
Nutrition per 2 Tablespoons:
30 calories, 2g fat, 3 carbs, 1g protein
Fun and Healthy Cooking: Gluten-Free Pasta with Homemade Guacamole and Asparagus
Hello my healthy foodies,
I made this specific recipe for you as I had many requests :) You can find a video on the making of it (and me having fun while cooking) below.
This lovely & yummy meal is tasty, refreshing and light, perfect for spring! I looove asparagus and this time it’s gluten-free pasta with Asparagus, Tuna and homemade Guacamole on top – Yum! Let’s get started :)
For a written recipe, visit:
Did you try it? I'd love to hear all about it! :)
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How to make Asparagus Guacamole | Latest recipies
How to make Asparagus Guacamole
It Takes
Prep
20 m
Cook
5 m
Ready In
55 m
This is an avocado-less recipe that can be served with veggies or low-fat chips. Very spicy so you may want to cut back on the hot pepper sauce or jalapeno peppers.
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How to make Asparagus Guacamole
Guacamole Recipe: Easy, Chunky, & Downright Bangin'!
Guacamole mole moleeeeeee!!!!! (Bet you'll be singing it too before the day is up : ) A creamy, chunky-style guacamole that is bursting with fresh, authentic ingredients; avocado, tomatoes, garlic, onion, lime juice, cilantro, & jalapeno peppers.
Serve as a dip with chips, tossed on on tacos or any way you like it!
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