Whenever I want to refresh my body and my soul, I head to Rancho La Puerta, a beautiful and tranquil refuge just south of San Diego. Since the ranch opened more than 70 years ago, owner and founder Deborah Szekely has been an agent for change in how Americans eat, emphasizing the use of local fruits and vegetables and high-fiber, low-fat foods. Sometimes I feel as if the rest of the country is just catching up with her ideas.
Broccoli and Pea Guacamole Dip
June 21, 2021
Ingredients
- ¾cup broccoli florets
- 1cup fresh or frozen peas, defrosted
- 2medium avocados (about 8 ounces each), peeled and pit removed
- 1medium tomato, diced
- ½red onion, finely diced
- 1scallion, trimmed and thinly sliced
- 1jalapeño pepper, seeded and minced
- 4cloves garlic, peeled and minced (about 4 teaspoons)
- ¼cup chopped fresh cilantro, plus cilantro for garnish
- Juice of 2–3 limes (4 to 6 tablespoons fresh lime juice)
- Salt to taste
- Raw cut-up vegetables for dipping
Yield: About 2 cups
Preparation
Broccoli and Pea Guacamole Dip, adapted from Rancho La Puerta
- Step 1
Put the broccoli on a plate, sprinkle some water on top, cover with plastic wrap, and cook on high in the microwave for about 5 minutes, or until soft.
- Step 2
Transfer the broccoli and peas to a food processor, add the avocados, and process until smooth. Scrape the mixture into a bowl, then add the tomato, red onion, scallion, jalapeño, garlic, and chopped cilantro and season with lime juice and salt. You really have to keep tasting until you reach the right balance of lime juice and salt. Mix well, cover and refrigerate for up to 2 hours. When ready to serve, surround with cut up vegetables for dipping.