In an earlier post I provided a list of tips on how to stay slim this summer. Now that summer is upon us, and the wine & appies are flowing it’s a different ballgame.
We were talking this weekend about appetizers, and it’s sort of a funny tradition. On a Monday night do you eat crackers, cheese, pate and chips & dip before dinner? No. So why do we do it on the weekends?
Weekends are usually a time for getting together with friends, having dinner parties or celebrating birthdays, and food is a big part of that.
I’m not saying get rid of the appetizers all together, but what’s wrong with serving less, and keeping them healthy? (I hope you know by now that healthy can still mean yummy!)
Guacamole is one of my favorite appetizers. While avocados are really good for you, they are still high in fat & calories. Half of a large avocado is about 160 calories.
This weekend I figured out a way to make a slimmed down version of guacamole. Instead of using 3 avocados I just used 1, and substituted the other 2 with a large zucchini. I know you guac lovers out there are skeptical, but trust me – it tasted exactly the same. You can also include salsa to add lots of flavor without the calories.
Zucchini or ‘summer squash’ are in season right now, so give it a try this weekend! And before your next dinner party coordinate the appetizers with your friends to ensure that there’s only a couple choices, and challenge each other to try new, healthy appetizer recipes instead of just bringing the standard cheese tray or chips & dip.
Slimmed Down Guacamole
1 large ripe avocado
1 large zucchini chopped into cubes
3 tbsp salsa
1 tsp cumin
¼ cup chopped cilantro
¼ cup lime juice
1 clove garlic minced
1 tsp hot sauce
Salt & fresh ground pepper to taste
Chop zucchini into small cubes (you can keep the peel on). Place zucchini in a microwave-safe bowl, and cover with a damp paper towel. Microwave on high for 4-5 minutes, and set aside to cool (I didn’t have much time so I put mine in the freezer for 5 minutes).
Chop cilantro, avocado & garlic, and place in a serving bowl.
When zucchini is cool, combine with avocado mixture, and add the salsa, cumin, lime juice, hot sauce, and salt & pepper. Stir everything together until just combined (should be kind of chunky).
Serve with organic tortilla chips, and cucumber slices (sprinkle with salt & pepper for a low-cal chip substitute) – Enjoy!
(You can make also ahead, and store in the fridge until ready to serve – the lime juice keeps the avocado from turning brown).