Surprise… this isn’t guacamole!
It sure looks like guacamole. But the secret ingredient in this avocado-free dip is… asparagus?!
Yes, it’s true! And you can use it any way you’d use regular guacamole: as a dip for chips or veggies, spread on a sandwich, as a sauce for pasta or baked potatoes, or plain with a spoon. High in fiber and vitamins, it’s a great way to take advantage of all the nutritional benefits asparagus has to offer.
View Asparagus Guacamole Nutrition Facts
Avocado-Free Guacamole
(Makes about 1 and 3/4 cups)
- 8 oz asparagus (34-36 skinny spears, ends trimmed)
- 1 cup plus 2 tbsps peas (or 5 oz frozen, thawed)
- 2 tbsp mayo, such as Vegenaise, OR homemade Greek yogurt
- Juice of 1/2 a lime
- 1 1/2 tsp minced garlic
- 1/2 tsp cumin
- 1/8 tsp salt
- 2 tbsp diced red onion (omit if desired)
- optional 2 tsp dry cilantro
- optional sweetener if desired
Steam the asparagus just until soft, then combine all ingredients except onion, and blend in a food processor until very smooth. Stir in onion. Refrigerate until cold. (Or you can steam the asparagus in advance and chill them so your dip will be cold after blending.)
Nutrition facts for the recipe are linked at the beginning of this post.
Canyon Ranch does this and I used to make it from their cookbook all the time before I went to the dark side and grew to like avocado.
Just posted about making this–a few tweaks as I always do, but totally loved it!
Thank you!
http://ulteriorharmony.blogspot.com/2012/04/styling-and-two-more-recipe-reviews.html
I loooove avocados and i never thought to search for an alternative… until now. I serve dinner at our weekly Bible study group and I want to serve some Mexican food… but none of my guests like avocados… grrrrr. So I started searching and found this… thank you so much for the recipe… I am looking forward to giving it a try. I really like the way that it looks so that my food presentation will still look like I was expecting it to look… and yet will hopefully be palatable for my guests… I may add a bit of chopped tomatoes for texture and color, but oooh, I can’t wait!
This was amazing…I was skeptical but it was fantastic! I added chopped tomato and used fresh cilantro and a couple of different spices, which I would use in my “real” guacamole. Oh my goodness, this is a keeper and re-make!
I was so excited to stumble across this!! My boyfriend has a bad reaction to avocados, but he’ll sometimes cheat and eat guacamole anyway (and complain of stomach pains). I just sent him the link to this recipe–we’ll probably make it this weekend. Thank you!
I made this today (to go with leftover tamale pies from last night) and it is delish! I used white aparagus and (unfortunately) mayonnaise. I alsp pureed it WAYY to much, but other than its txture my boyfriend had no clue it wasn’t avacados.
Thanks for posting this!
I love avocados and guacamole. Avocados are very beneficial to one’s health. I would never substitute anything other than avocados in guacamole.
Looks yummy! Guacamole is actually a very healthy dip regularly though(as long as there aren’t fried chips involved). Avocado is high in fat, but your body needs some of those fats!
Still, love peas and asparagus so I’ll have to try this out!
I was wondering if you could sub spinach for asparagus? I have seen this recipe using broccoli too but I am on a low FODMAP diet and have a hard time with broccoli , asparagus, and avocado.
Sorry, I’ve never tried it.
Love your bloc and all the healthy treats you offer! My oldest is began and the rest of us vegetarians -the only I would beg to differ on is Texas having best Mexican food. Since this isn’t your faborite cuisine I imagine its because you’ve never immersed yourself in the real Mexican heaven of California’s offerings 😉 I live in Texas now 🙁 and miss great California cuisine.