Sunflower Guacamole – the power of green

Microgreens have been used for a dozen or more years by chefs and culinary artists. Primarily seen as a “garnish” or bit of beauty or flavor pop on a plate, microgreens are emerging as a food and nutritious entity all their own. It’s exciting! More recipes and ideas are emerging frequently that you and I can enjoy making and serving to family and friends, right in our own kitchens. I recently  tried this easy, yummilicous guacamole that was met with rave reviews by my kids and husband. 

Grab a couple of avocados and get started!

Print Recipe

Sunflower Guacamole

Smooth, nutty guacamole you can customize to your level of heat preference.

Course

Appetizer

Prep Time

20 minutes

Servings

servings

Ingredients

• 2 Avocados
• Juice of half a lime
• 1/4 teaspoon Salt
• 2/3 cup Sunflower Shoots roughly chopped
• 1/4 cup Red onion finely chopped
• 1/4 cup Salsa mild, medium or hot
• Jalapeno peppers, chili peppers, ghost peppers as desired

Course Appetizer Prep Time 20 minutes Servings servings Ingredients 2 Avocados Juice of half a lime 1/4 teaspoon Salt 2/3 cup Sunflower Shoots roughly chopped 1/4 cup Red onion finely chopped 1/4 cup Salsa mild, medium or hot Jalapeno peppers, chili peppers, ghost peppers as desired

Instructions

1. Place avocado, lime juice, and salt in bowl and mash into a chunky mixture.,

   
2. Roughly chop sunflower shoots.

   
3. Stir in sunflower shoots, red onion and salsa.
4. Enjoy with chips, fresh vegetables, on a sandwich or wrap. Use immediately. If storing, keep tightly wrapped or covered in the refrigerator.

Recipe Notes

Recipe source: https://www.alive.com/recipe/sunflower-guacamole/ Each serving contains: 191 calories; 4 g protein; 15 g total fat (2 g sat. fat, 0 g trans fat); 15 g total carbohydrates (1 g sugars, 7 g fibre); 157 mg sodium