Tomatillo Guacamole
The natural acidity of the tomatillos keeps the avocados' vibrant green color from turning brown.
The natural acidity of the tomatillos keeps the avocados' vibrant green color from turning brown.
Makes: 2 1/2 cups Total time: 15 minutes
| 2 | avocados, pitted, peeled, and chopped2 |
| 1 | cup husked and chopped tomatillos1 cup |
| 1 | cup fresh spinach1 cup |
| ½ | cup chopped fresh cilantro 1/2 cup |
| ¼ | cup cold water 1/4 cup |
| 2 | Tbsp. fresh lime juice2 Tbsp. |
| 1 | jalapeño or serrano chile, chopped1 |
| 1 | scallion, chopped1 |
| Salt to taste |
Pulse together avocados, tomatillos, spinach, cilantro, water, lime juice, jalapeño, and scallion in a food processor until slightly chunky; season with salt. (Guacamole may be made up to 2 days ahead — just stir well before serving).
Nutrition Information
Per 1/4 cup: 120 cal; 10g total fat (1g sat); 93mg sodium; 8g carb; 5g fiber; 2g protein
