Nasturtiums filled with guacamole
Recipe | Nasturtiums filled with guacamole
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
About 20 nasturtium blossoms
1 small jicama
• 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