Healthy Appetizer Recipe: Light Guacamole

We had a hankering for some good old fashioned guac, but wondered if we could enjoy all the flavor of it without the calories. Turns out, it just takes a little creativity. This recipe is just a bit little lighter than traditional guacamole, with high flavor and low calories.

To get a lighter guacamole, we packed it with some fresh red onions, some tomato, and replaced one of the avocados with lima beans. The lima beans might come as a bit of a surprise, but in the end it doesn't take away from that delicious avocado flavor but it does pad out the dip while keeping the texture consistent. Keep reading below for our light guacamole recipe...

Light Guacamole Recipe

Ingredients

• 2 large ripe avocados, peeled, divided
• 1/2 cup frozen lima beans
• 1 cup sour cream
• 1/4 cup chopped red onion
• 3 jalapeno peppers, seeded and chopped
• 6 tablespoons minced fresh cilantro
• 1 clove garlic, minced
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/8 teaspoon pepper
• 1 large tomato, seeded and chopped

Directions

1. Place the tomato in a small colander and set inside a bowl. Set aside to drain.
2. Bring 4 cups of water to a boil in a small saucepan over high heat. Add the frozen lima beans and cook until tender and creamy (about 5 minutes). Drain the beans and rinse under cold water until cool. Pat the beans dry with paper dowels then remove the skins by pinching the beans so the skins slide off.
3. In a food processor, combine one avocado, the lima beans, sour cream, lime juice, salt, cumin, and pepper. Cover and process until smooth.
4. In a large bowl, mash the remaining avocado with a fork. Stir in the pureed avocado mixture, then gently fold in the tomato, onion, jalapenos, cilantro, and garlic. Cover with plastic wrap and let stand at room temperature until the flavors meld (about 1 hour).
5. Enjoy!

Light & Delicious Avocado and Feta Salad

It’s time to put that fresh summer produce to good use – whether you’ve grown it in your garden, picked it up from the farmers market, or bought it at the store. This light avocado feta salad is the perfect way to do that.

Pair it with seafood or something from the grill, or make it the main event -- though you might want to adjust the serving size if this is the entrée. It also makes a great lunch if you’re looking for something fresh and simple, while non-feta lovers can easy ditch the feta and still enjoy the bold flavors.

If you’re worried about the serving size, consider making extras – this is one dish that will disappear fast!

Avocado and Feta Salad

(Serves about four people)

Ingredients:

• 1 cucumber, cut lengthwise and then into slices
• 1-1/2 ounces crumbled feta
• 1 clove of garlic, minced
• 2 avocados, peeled, pitted, and diced into bite-size chunks
• 2 teaspoons lemon juice
• 1/2 bunch cilantro, chopped
• 1/2 red onion, thinly sliced 
• 2 Roma tomatoes, diced
• Drizzle of good olive oil
• Salt and pepper to taste

Directions:

1. In a large bowl, toss together the tomatoes, onion, cucumber, feta, and garlic.
2. Add the avocado and drizzle the lemon on the avocado so it doesn’t discolor and turn brown.
3. Stir in the cilantro and season with salt and pepper.
4. Drizzle the top with a bit of olive oil (and if you want more of a vinaigrette taste, a drizzle of red wine vinegar as well) and mix everything well.
5. Enjoy!

Breakfast Recipe: Tacos with Diced Avocado

It doesn’t matter what time it is – morning, noon, or night, tacos always sound like a good choice. Wake up and start the day with these sensational breakfast tacos, and you’ll be filled with fuel – and maybe still thinking about this tasty meal -- for the rest of the day.

Use this as a solid base recipe, and feel free to add other ingredients that you like – bacon, chorizo, black beans, potatoes, and whatever else sounds good in the morning (or maybe whatever leftovers are in the fridge).

This recipe closely follows the migas tacos flavor profile – a Tex-Mex spin on breakfast tacos that usually calls for tortilla chips to give the taco its crunch. We’ve skipped the tortilla chips, but some of these ingredients are very common in the migas tacos recipes.

Breakfast Tacos with Diced Avocado

(makes about 4 tacos)

Ingredients:

• 4 flour tortillas
• 1/2 cup grape tomatoes, halved
• 1 avocado, peeled, pitted, and diced
• 1/4 cup diced red pepper
• 1/2 jalapeño pepper, diced
• 1/4 cup diced onion
• 4 eggs, beaten
• 1 small clove of garlic, minced
• 1/4 cup shredded cheddar or Monterey Jack cheese, plus extra for topping
• Cilantro for garnish
• Salt
• Pepper
• Juice from freshly squeezed lime
• 1/2 tablespoon olive oil

Directions: 

1. Heat the olive oil in a nonstick skillet over medium heat and add the onion, a pinch of salt, and a pinch of pepper and cook until the onion is tender and translucent. Then, add the garlic, red pepper, and jalapeño and cook for 2 to 3 more minutes, until these veggies also get tender.
2. Add the tomatoes and another pinch of salt, letting the tomatoes cook down a bit for 2 to 3 minutes. Then squeeze a lime over the entire mixture to add some juice and stir the mixture around, making sure to scrape anything sticking to the bottom of the pan.
3. Add the eggs and stir them as they start to set, and then add the cheese and continue to stir them around like scrambled eggs.
4. Once the eggs are fully cooked – not yet brown but fluffy and not runny  -- remove them from the heat. Fill the tortillas with the egg mixture, and garnish with diced avocado, a sprinkle of cheese, and cilantro (if desired).
5. Serve with salsa, beans, or simply as is.
6. Enjoy!

Tangy Guacamole Recipe: Sweet Mango Guacamole

Guacamole is always delicious, but sometimes it’s nice to switch things up. This is a great choice for summer months when mangoes are fresh, ripe and ready to be taken advantage of—and it’s crazy how this simple addition transforms regular guacamole! We also love how easy it is to customize, depending on the crowd. Hanging out with a group of people who love some extra heat? Feel free to add some diced Serrano or jalapeño pepper. Don’t like cilantro? No problem. Go ahead and make it exactly how you like it. (And don’t worry, if you eat it out of the bowl, on the couch by yourself, we won’t tell!)

Tangy Mango Guacamole 

Ingredients

(Serves 4-6)

• 4 ripe avocados
• 1 mango, peeled, pitted and diced
• 1 small tomato, diced
• 1 small red onion, diced
• 1 tablespoon garlic, minced
• 1 lime, juiced
• salt, to taste
• cilantro, to taste

 Directions

1. In a large bowl, use a fork to mash the avocados. You can decide how chunky you like it.
2. Dice and add in the tomato, onion, mango and garlic.
3. Add in the juice of one lime, then season with your preferred amount of salt and cilantro.
4. Mix well and serve immediately.