Canyon Ranch Guacamole |
Course : Guacamole
Serves: 12 |
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Ingredients:
12 ounces asparagus OR 2-cups chopped -- lightly steamed |
2 1/4 teaspoons fresh lemon juice |
3 tablespoons chopped onion |
1 large tomato -- chopped |
3/4 teaspoon salt -- optional |
1/2 teaspoon chili powder |
1/4 teaspoon cumin |
1/4 teaspoon black pepper |
1 clove garlic -- minced |
1 dash tabasco sauce |
1/3 cup light sour cream |
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Preparation / Directions:
Combine all ingredients in a blender and blend until smooth.
Transfer guacamole to a bowl. Cover tightly and refrigerate several hours or overnight before serving. Makes 3 cups (12 1/4-cup servings).
*REF -- Canyon Ranch Cooking: Techniques and Tips, by Jeanne Jones
Notes: If you're using frozen asparagus spears, it is not necessary to steam them; just thaw to room temperatur
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Nutritional Information:
10 Calories (kcal); trace Total Fat; (16% calories from fat); 1g Protein; 2g Carbohydrate; 1mg Cholesterol; 138mg Sodium |
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