Sure, it breaks from tradition, but sunflower greens infuse guacamole with fresh, nutty flavour. Beyond using as a dip for tortilla chips or sliced vegetables, try using this guac as a spread for toasted bread and top with roasted chicken, fried eggs, black beans, or smoked salmon.
Tip: When the first true sunflower leaves appear, make sure to harvest the shoots within a couple of days. If left too long they will become fuzzy and bitter tasting.
If keeping leftovers, place a thin layer of water over the surface of guacamole during storage as a barrier to oxygen to keep browning at bay. Pour water off before serving and then give it a stir.
- 2 avocados
- Juice of 1/2 lime
- 1/4 tsp (1 mL) salt
- 2/3 cup (160 mL) roughly chopped sunflower shoots
- 1/4 cup (60 mL) finely chopped red onion
- 1/2 jalapeno, finely chopped
Place avocado, lime juice, and salt in bowl and mash into a chunky mixture. Stir in sunflower shoots, red onion, and jalapeno.