Guilt Free Guacamole Asparagus
Elevate your snack game with Guilt Free Guacamole Asparagus, a vibrant and healthful twist on classic guacamole. This creamy dip swaps avocado for blanched asparagus, delivering a lower-calorie, nutrient-packed alternative without sacrificing flavor. Bright lime juice, fresh cilantro, zesty jalapeño, and a hint of garlic come together for a refreshing and tangy blend that’s perfect for dipping or spreading. With just 10 minutes of prep time and easy-to-follow steps, this quick recipe is ideal for busy days or guilt-free entertaining. Serve it with crisp vegetable sticks, tortilla chips, or as a flavorful taco spread. Packed with flavor, fiber, and crunch, this avocado-free guacamole is a wholesome, gluten-free, and vegan appetizer that will impress your friends and family!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 g asparagus (trimmed)
- 1 lime (juiced)
- 2 tbsp fresh cilantro (roughly chopped)
- 1 jalapeño (seeded and finely diced)
- 1 clove garlic (minced)
- 2 tbsp red onion (finely diced)
- 1 medium tomato (diced)
- 1 tsp olive oil
- 0.5 tsp salt
- 0.25 tsp ground black pepper
- 0.25 tsp chili powder or cayenne (optional)
Instructions
Bring a medium pot of water to a boil and prepare an ice bath by filling a large bowl with water and ice.
Add the trimmed asparagus to the boiling water and cook for 2-3 minutes, or until the stalks are bright green and slightly tender.
Immediately transfer the asparagus to the ice bath to stop the cooking process. Allow it to cool for a few minutes, then drain and pat dry with a paper towel.
Cut the asparagus into smaller pieces and add them to a food processor or blender along with lime juice, olive oil, garlic, salt, black pepper, and optional chili powder or cayenne.
Blend the mixture until smooth and creamy, scraping down the sides of the processor as needed. If necessary, add a teaspoon of water at a time to reach your desired consistency.
Transfer the mixture to a serving bowl and stir in the diced tomato, red onion, and cilantro for texture and flavor.
Fold in the finely diced jalapeño, tasting to adjust the spice level as needed.
Serve immediately with fresh vegetable sticks, tortilla chips, or use it as a spread for wraps and sandwiches.
For best results, store any leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1198 mg | 52% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 10.8 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1060 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
