Broccoli guacamole


  • 1 small head of broccoli (about 300 g)
  • 1 tablespoon(s) mustard
  • 4 cl of olive oil
  • 4 cl of sunflower oil
  • 2 candied tomatoes
  • 1/4 red onion
  • Tabasco

  • spring onions

  • 1 organic lime
  • toast


  1. Wash the broccoli, remove the tops, cut the peeled stem into small pieces. Steam everything until it becomes tender, about 10 minutes.

  2. While cooking, mix the mustard and oils in a bowl. Finely chop the candied tomatoes. Peel and chop the onion.

  3. When the broccoli is cooked, drain it and immerse it in a bowl of iced water. Drain it again (this is important for the texture).

  4. Gently blend the broccoli in the bowl of a food processor. Gradually pour in the mustard-oil mixture, a few drops of Tabasco, a dash of lime and salt. Add the candied tomatoes and onion. Mix again. Adjust the seasoning if necessary. Reserve the guacamole in the fridge.

  5. When serving, add the washed and sliced ​​spring onions, the grated zest and the lime juice as desired. Enjoy with toasted bread.

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