YieldMakes 2-3 cups
2 bunches asparagus
1 zucchini, with seeds removed
1 lemon, juice of
garlic, minced or powder, optional
1 tomato, finely chopped
1 red pepper, finely chopped
¼ cup cilantro, finely chopped
1 tablespoon chia seeds, ground, optional
½ cup sundried tomatoes, not soaked
1 tablespoon dulse flakes, optional
1 tablespoon jalepeno peppers, optional
1. Process asparagus, zucchini, lemon juice, sun-dried tomatoes, cumin powder, and minced garlic or garlic powder until smooth and creamy.
2. Place in bowl and mix in finely chopped tomatoes, cilantro, red peppers, hot peppers, ground chia, and dulse.
3. Serve on cabbage, collard, or Romaine leaves, flax crackers, or onion bread.
4. Thin with lemon juice and water to turn into salad dressing.
RCBAlive's ThoughtsBy RCBAlive
In my never-ending search for nut-free, seed-free, low/non-fat recipes, this recipe was inspired by juleskess’s Fat Free Guacamole! To me, this light and low/non-fat (if you use chia it is low-fat; if you don’t use chia it is non-fat) dish is a cross between refried beans, guacamole, and salsa. It even kinda reminds me of lentil stew. Sounds weird, I know, but it’s true.
Many of the ingredients are optional in this very versatile recipe. The beauty is in the texture and the ability to adapt it to your favorite tastes.
I ball parked the measurements. Use more or less to satisfy your desired texture and flavors. Hope you enjoy!
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