Why take a good thing and mess it up? You may think that when you think of adding broccoli to everyone’s favorite guacamole. Trust me on this one, it may be hard to believe, but broccomole is not only as good as guacamole, it’s just as addictive, and it bumps up the nutrition factor just enough to make non-stop dipping even more acceptable.
I serve mine with homemade Zesty Lime Tortilla Chips (recipe below)
1 cup broccoli florets
1/4 cup organic white onion, diced
1 jalapeno pepper, de-seeded and diced
1/2 bunch cilantro, chopped
1/2 avocado, pitted and cubed
1 lime, juiced
1/2 tsp. sea salt or Herbamare
Bring 4 cups water with pinch of salt to a boil. Add broccoli florets and boil for 1 minute. Immediately drain and place in an ice bath.
Pat broccoli dry and combine all ingredients into a food processor until(or chop your heart out of all of them and smash with a fork until chunky but blended well). Season to taste with Herbamare or sea salt.
Zesty Lime Tortilla Chips
15-20 organic corn tortillas
1/3 cup olive oil
2 T. fresh lime juice and 2 limes zested
Pre-heat the oven to 350 degrees and line a baking sheet with parchment paper. In a small bowl, whisk together the olive oil, lime zest, and lime juice.
Brush each side of the whole corn tortillas with a generous amount of lime/oil mixture, then sprinkle desired amount of sea salt onto one side of the tortilla.
Stack tortillas up and cut into 8 equal triangles with a pizza cutter or knife.
Place tortilla slices on the parchment lined sheet pan, making sure they aren’t overlapping. Bake chips for 10-12 minutes. Remove from the oven, flip tortilla slices over and let sit 5 minutes. They will crisp up nicely as they cool.
Depending on how many you make you will need to cook chips in batches.