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2 cups (approximately 1 pound) chopped lightly steamed asparagus*
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 ground cumin
1/4 teaspoon freshly ground black pepper
1 garlic garlic, pressed or minced
Dash Tabasco sauce
1/3 cup light sour cream
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An extremely popular zero fat and low calorie guacamole recipe from from the cookbook Canyon Ranch Cooking: Bringing the Spa Home, by Canyon Ranch, Inc. and Jeanne Jones in 1998.
Preparation Time 30 min | Cooking Time 0 min | 12 servings
Ingredients
2 cups (approximately 1 pound) chopped lightly steamed asparagus*
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 ground cumin
1/4 teaspoon freshly ground black pepper
1 garlic garlic, pressed or minced
Dash Tabasco sauce
1/3 cup light sour cream
Steps
- Combine all the ingredients in a blender and blend until smooth.
- Transfer the guacamole to a bowl. Cover tightly and refrigerate several hours or overnight before serving.
- Makes 3 cups, or 12 (1/4-cup) servings
- *If you're using frozen asparagus spears, it is not necessary to steam them (just thaw them to room temperature).
Calories: 16 Cal
Carbohydrates: 2.0g
Carbohydrates: 2.0g
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