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Recipe

Spinach and Tomatillo Guacamole

Scott Phillips

Servings: 4 as an appetizer

With added tang from tomatillos and fresh flavor from the spinach, this healthful guacamole is a great way to get your vegetables while snacking on chips.

Ingredients

  • 2 oz. (2 packed cups) baby spinach
  • 1 Tbs. extra-virgin olive oil
  • 2 medium tomatillos, husked and chopped
  • 2 coarsely chopped medium Hass avocados
  • 1 small tomato, chopped
  • 1/2 cup finely chopped white onion
  • 1/4 cup coarsely chopped cilantro
  • 1 Tbs. fresh lime juice; more to taste
  • Kosher salt

Nutritional Information

      Calories (kcal) : 220
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 0
      Sodium (mg): 450
      Carbohydrates (g): 14
      Fiber (g): 8
      Protein (g): 3

Preparation

  • In a food processor, pulse the spinach, oil, and tomatillos to a coarse purée. Pour off any liquid, and then transfer the mixture to a medium bowl. Stir in the avocados, tomato, onion, cilantro, lime juice, and 1-1/2 tsp. salt. Season to taste with more lime juice and salt. Serve immediately.

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