Phyto-mole

Recipe By: Olivia Wagner MS, RDN, LDN

guacamole

Upgrade a summer favorite like guacamole with phytonutrient packed ingredients.  Watercress, fresh herbs, and citrus zest increase the nutrient density of this spread while boosting its flavor!

Course: Appetizer, Side Dish, Snack

Ingredients

  • 4 large avocados, halved, pitted, peeled
  • 1 cup fresh watercress tops, chopped
  • 2 small garlic cloves, micro planed
  • 2 jalapenos, finely diced ( ~1/3 cup)
  • 1/2 cup green onion tops, finely chopped
  • 1 cup white onions, finely chopped
  • 1/2 cup fresh sweet basil leaves, finely chopped
  • 1 cup fresh cilantro leaves, finely chopped
  • 1/4 cup fresh parsley leaves, finely chopped
  • 1/4 cup lime juice
  • 1/4 cup lemon juice
  • 2 tsp lime zest
  • 2 tsp lemon zest
  • 1 1/2 tsp Himalayan sea salt

Instructions

  1. Finely chop watercress, basil, cilantro, parsley, and green onions.
  2. In a separate bowl, scoop out the flesh from the avocados and mash with a fork, combine remaining ingredients and stir well.
  3. Serve with crudités and crackers as a dip as a snack or along with a meal as a topper for a protein or a lunchtime salad bowl.

Recipe Notes

Optional variations/uses:

  • Serve with a dollop of sauerkraut for a prebiotic (avocado) + probiotic (kraut) gut loving punch!
  • Thin phyto-mole with citrus juice, olive oil, and a touch of water to make a flavorful vinaigrette!
  • Use a spread for lunch time lettuce wraps.
  • Dollop atop spice rubbed chicken or salmon.

Gluten Free, Dairy Free, Paleo, Specific Carbohydrate Diet