If we don't have avocados, either because we don't like avocado or because we want to make guacamole less caloric, we suggest this fake version. The appearance of this vegetable guacamole is the same, greenish and creamy, however its flavor changes a lot.
Of course, we shouldn't hesitate to put a plate of nachos in front of you to dip.
If we don't have avocados or because we don't like avocado, we can prepare this version of Vegetable Guacamole
Ángela
Kitchen: traditional
Recipe type: sauces
Total time:
Ingredients
100 gr. fresh or frozen peas
100 gr. roasted green pepper
100 gr. roasted zucchini
1 chive
lemon or lime
a little cumin
pepper
shawl
2 tablespoons coriander chopped
Preparation
If they are fresh, cook the peas in boiling salted water until al dente. If they are frozen, just defrost them.
Once the peas have been drained and cooled, we grind them together with the chopped zucchini and pepper. We will have to take into account that these two vegetables do not contain many juices from the roast. For this reason it is better to let them rest for a few hours after baking before using them in the guacamole. Zucchini is best roasted with the skin on. It gives a greater color, flavor and consistency to the guacamole.
Once we have a somewhat homogeneous purée, add the finely chopped spring onion, lemon juice, cumin and a pinch of salt and pepper. Now add a trickle of olive oil, stirring little by little. Add the chopped fresh cilantro and we can serve.
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