3/4 cup broccoli florets
1 cup fresh or frozen peas
1 medium avocado (about 8 ounces), peeled and seeded
1 medium tomato, diced
1/2 red onion, diced
1 scallion, trimmed and thinly sliced
1 jalapeño pepper, seeded and minced
2 garlic cloves, minced
1/4 cup chopped fresh cilantro
4 to 6 T. fresh lime juice
In a small saucepan, cook the broccoli in boiling water for about 10 minutes, until soft.
Add the peas and simmer for about 3 minutes longer. Drain and cool.
Transfer the broccoli and peas to a food processor, add the avocado, and process until smooth.
Scrape the mixture into a bowl, add the tomato, onion, scallion, jalapeño, garlic, and cilantro and season with lime juice and salt.
Mix well and serve or cover and refrigerate for up to 2 hours.
Makes about 2-1/2 cups.
This is a low fat version.