I decided it was time to switch up guacamole, so I got creative for this recipe. My local farmers market had beautiful snow peas and asparagus that I incorporated. When squash blossoms are in season, I like to add those, too. -Amie Valpone, New York, New York
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 cups.
Number Of Ingredients 16
Steps:
- In a large skillet, cook onion and garlic in broth over medium-high heat until tender. Add snow peas, asparagus, sunflower kernels and saffron; cook 4-6 minutes longer or until vegetables are tender., Transfer to a food processor. Add avocados, parsley, lemon zest, lemon juice, vinegar, salt, white pepper and chili powder; process until blended. Refrigerate until serving. If desired, serve with tortilla chips.
Nutrition Facts :
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