Lower fat guacamole
Let the record reflect that the Omnivore tried the egg salad and loved the egg salad. He admitted what I’ve always known: he hates the idea of egg salad. He hated the idea of a lot of things, including this stuff:
He adores guacamole now. It is one of those things I sneaked into his meals one day, he commented on how wonderful it was, and then I confessed my sins. Sometimes when we’re eating, well, really a lot of times when we’re eating, I remind the Omnivore how much of a conservative eater he used to be and how I’ve broadened his horizons to all kinds of delicious and nutritious foods.
It is like our own version of this country song: A Woman Like You by Lee Brice.
Confession: I sometimes listen to country music.
The great thing about this guacamole is that it is lower in fat than your average recipe thanks to the use of pureed white beans instead of additional avocado. It retains its creamy glory but becomes much more of a hearty spread. The flecks of cilantro are bright and fresh and there’s nothing like a hefty dose of lime juice!
15 ounces (1.5 cups) white kidney beans or canellini beans, rinsed and drained
1/4 cup finely chopped red onion
1/4 cup fresh cilantro leaves
1 clove garlic
1 lime, cut in half
1/2 teaspoon salt
1 whole avocado, peeled, pitted and chopped
- Add beans and garlic to a food processor and puree.
- Add remaining ingredients and pulse to your desired consistency while squeezing in the juice from half a lime.
- Place dip in your serving dish and squeeze the other half of the lime on top.
Preparation time: 10 minute(s)
Number of servings (yield): 4