Sunflower Guacamole – the power of green

Microgreens have been used for a dozen or more years by chefs and culinary artists. Primarily seen as a “garnish” or bit of beauty or flavor pop on a plate, microgreens are emerging as a food and nutritious entity all their own. It’s exciting! More recipes and ideas are emerging frequently that you and I can enjoy making and serving to family and friends, right in our own kitchens. I recently  tried this easy, yummilicous guacamole that was met with rave reviews by my kids and husband. 

Grab a couple of avocados and get started!

Print Recipe
Sunflower Guacamole
Smooth, nutty guacamole you can customize to your level of heat preference.
Course Appetizer
Prep Time 20 minutes
Servings
servings
Ingredients
Course Appetizer
Prep Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. Place avocado, lime juice, and salt in bowl and mash into a chunky mixture.,
  2. Roughly chop sunflower shoots.
  3. Stir in sunflower shoots, red onion and salsa.
  4. Enjoy with chips, fresh vegetables, on a sandwich or wrap. Use immediately. If storing, keep tightly wrapped or covered in the refrigerator.
Recipe Notes

Recipe source: https://www.alive.com/recipe/sunflower-guacamole/

Each serving contains: 191 calories; 4 g protein; 15 g total fat (2 g sat. fat, 0 g trans fat); 15 g total carbohydrates (1 g sugars, 7 g fibre); 157 mg sodium


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