Light Guacamole Food

THE BEST GUACAMOLE

Steps:

• Put the diced onion into a small strainer and rinse under cold running water. Transfer to a small bowl and cover with 1 cup cold water. Stir in the vinegar and let sit for 10 minutes.
• Slice the avocados in half, remove the pits and scoop the flesh into a medium bowl. Pour the lime juice over the avocado. Using a fork or potato masher, mash the avocado until creamy with some chunks remaining. Drain the onions well and add to the bowl, along with the jalapeno, garlic, salt and cilantro. Stir to combine.
• Serve immediately with tortilla chips. Or press a piece of plastic wrap directly against the surface of the guacamole to prevent discoloration and refrigerate until ready to serve.

LIGHT GUACAMOLE

Steps:

• In a food processor, combine one avocado with everything but the tomato. Process until smooth.
• In a bowl, mash remaining avocado with a fork. Stir in with pureed avocado and tomato.
• *When my mom makes this, she uses about a full cup of tomato, but I really dont care for it myself.
• *Add an extra jalapeno and some hot sauce if you'd like a kick.

LIGHTENED-UP GUACAMOLE

Steps:

• Scoop out the flesh from one avocado and add it to a food processor along with the tofu and 3/4 teaspoon salt. Process until completely smooth, scraping down the sides of the bowl as needed.
• Scoop out the flesh from the remaining avocado and place it in a medium bowl. Roughly mash with a fork. Add the avocado and tofu mixture, the onion, jalapeno, tomato, lime juice, chopped cilantro and 3/4 teaspoon salt. Stir gently to combine.
• Transfer the dip to a small serving bowl and garnish with whole cilantro leaves. Serve with tortilla chips and bell peppers.

LIGHT GUACAMOLE

Steps:

• Steam peas for a couple of minutes over boiling water.
• Wash, trim and seed jalapeno. With food processor running, process as much of the jalapeno as you like, and mince the garlic.
• Add drained peas, lime juice, avocado and sour cream, and process until smooth.
• Chop the green onion and cilantro, and stir into the mixture. Season with salt and pepper.

LIGHT GUACAMOLE!

Steps:

• Let the chopped tomato drain in a colander while preparing the rest of the guacamole.
• Bring 4 cups water to a boil in a small saucepan. Add the frozen lima beans and cook until tender and creamy, about 5 minutes. Drain the beans and rinse under cold water until cool. Pat the beans dry with a paper towels then remove the skins by pinching the beans so the skins slide off. If using baby limas, you can skip this step.
• Scoop out a quarter of the avocado flesh, then process it with the lima beans, lime juice, mayonnaise, and 1/2 teaspoons salt in a food processor until very smooth, 1-1 1/2 minutes, stopping to scrape down the bowl as needed.
• Cube the remaining 3/4 of the avocado into 1/2" pieces.
• Gently stir the cubed avocado, pureed lima mixture, drained tomato, cilantro, jalapeno, onion, garlic, and cumin together. Season with salt and pepper to taste. Enjoy!
• The guacamole can be refrigerated, wrapped tightly in plastic wrap, for up to 48 hours.(the lima beans help keep it very green). Make sure the plastic wrap is touching the surface of the guacamole. Bring to room temperature and season with additional fresh lime juice, salt, and pepper before serving.

LIGHT AND CREAMY GUACAMOLE

Steps:

• Line strainer with double later of cheesecloth. Set strainer over bowl. Add yogurt to strainer. Let drain in refrigerator until yogurt is very thick, at least 2 hours or overnight. Discard liquid.
• Place yogurt in processor. Add avocado and next 4 ingredients to processor. Puree until smooth. Season with salt and pepper. Transfer to bowl.(Can be prepared 6 hours ahead. Cover and refrigerate.)
• Place guacamole in center of platter. Surround with carrots, jicama and radishes. Garnish with cilantro sprigs.