Sure, it breaks from tradition, but sunflower greens infuse guacamole with fresh, nutty flavour. Beyond using as a dip for tortilla chips or sliced vegetables, try using this guac as a spread for toasted bread and top with roasted chicken, fried eggs, black beans, or smoked salmon.
Tip: When the first true sunflower leaves appear, make sure to harvest the shoots within a couple of days. If left too long they will become fuzzy and bitter tasting.
Green power
If keeping leftovers, place a thin layer of water over the surface of guacamole during storage as a barrier to oxygen to keep browning at bay. Pour water off before serving and then give it a stir.
Sunflower Guacamole
Ingredients
- 2 avocados
- Juice of 1/2 lime
- 1/4 tsp (1 mL) salt
- 2/3 cup (160 mL) roughly chopped sunflower shoots
- 1/4 cup (60 mL) finely chopped red onion
- 1/2 jalapeno, finely chopped
Nutrition
Per serving:
- calories191
- protein4g
- fat15g
- saturated fat2g
- trans fat0g
- carbohydrates15g
- sugars1g
- fibre7g
- sodium157mg
Directions
01
Place avocado, lime juice, and salt in bowl and mash into a chunky mixture. Stir in sunflower shoots, red onion, and jalapeno.
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
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