Nasturtiums filled with guacamole

October 31, 2008 at 2:15 pm Leave a comment

Recipe | Nasturtiums filled with guacamole

20 servings                                                

1 large avocado, preferably a Hass avocado

2 teaspoons lime juice

1 small ripe tomato, very finely chopped

2 tablespoons finely minced onion

1 jalapeno or serrano chili, seeded, finely minced

1 small clove garlic, finely minced

Salt

About 20 nasturtium blossoms

1 small jicama

Lime juice

• Peel avocado and remove pit. Mash avocado with a fork and add 2 teaspoons lime juice. Blend in tomato, onion, chili and garlic. Add salt to taste. Let stand, covered, while preparing the nasturtiums and jicama.

• Rinse nasturtiums carefully and pat them dry. Peel the jicama and slice it about ¼ inch thick. Cut slices into pieces about 2 by 2 inches, large enough to accommodate a nasturtium filled with guacamole. Squeeze a little lime juice over the jicama slices.

• The guacamole, flowers and jicama can be kept for a few hours in the refrigerator before assembling.

• When ready to assemble, hold flower at the base and use a teaspoon to fill with guacamole. Set each filled flower on a slice of jicama and arrange on a serving platter.

• Serve immediately.

— From “Flowers in the Kitchen” by Susan Belsinger (Interweave Press, 1991), available at the Richland County Public Library        

NUTRITIONAL INFORMATION PER SERVING:

Calories, 28.7; protein, .5 grams; carbohydrates, 4.1 grams; total fat, 1.4 grams; cholesterol, 0 milligrams; saturated fat, .2 grams; dietary fiber, 2.3 grams; sodium, 2.4 milligrams; sugar, .9 grams; vitamin A, 9.8 retinol equivalents; vitamin C, 8.7 milligrams; calcium, 6.3 milligrams; iron, .3 milligrams; alcohol, 0 grams.

NOTE: Information is meant only as a guide; the ESHA Research program does not compensate for crop-growing conditions, and some methods of cooking affect nutrient

content.                      

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Entry filed under: annuals, flowers, nasturtiums. Tags: , .

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