Guacamole with broccoli

For the broccoli averse: If someone you love won't eat nutrient-rich broccoli, try disguising it in this guacamole-like dip. (Bill Hogan/Chicago Tribune)

"I do not like broccoli," President George H.W. Bush famously declared in 1990 in a New York Times story. "And I haven't liked it since I was a little kid and my mother made me eat it. And I'm president of the United States, and I'm not going to eat any more broccoli."

Barbara Bush was strong-minded enough to tell the White House chef to serve it to her husband anyway, according to The Washington Post. The president still hated it, but perhaps he never happened on the right recipe.

Dark-green vegetables such as broccoli supply loads of nutrients, including vitamins C and K and folate, as well as antioxidants and fiber, according to the Academy of Nutrition and Dietetics (the new name for the American Dietetic Association), and should be part of a healthful diet.

If someone you love won't eat nutrient-rich broccoli, try disguising it in this guacamolelike dip.


Save the broccoli stalks, which are high in fiber. They are delicious when peeled and lightly sauteed.

Broccoli is typically steamed, which takes only 1 minute. In this slightly slower method, all of the water is absorbed by the broccoli, retaining its nutrients.

Serve as you would the guacamole way: with tortilla chips or atop tacos. It's also wonderful as a topping for baked potatoes.


Prep: 20 minutes
Cook: 5 minutes
Makes: 3 cups


1/4 cup water
2 cups broccoli florets, from about 2 stalks (save stems for another use)
2 tablespoons each: minced red onions, lime juice
1/2 teaspoon sea salt
2 avocados, pitted, peeled
1/4 cup cilantro leaves, tightly packed
2 plum tomatoes, seeded, diced
1 serrano pepper, seeded, minced

1. Put water and broccoli into a small saucepan. Cover with a tight-fitting lid; turn heat to medium. Cook until all the water is absorbed and florets turn dark green, about 5 minutes. Chop coarsely.

2. Combine the onion, lime juice and salt in a bowl. Add the avocado; coarsely mash with a potato masher or fork.

3. Finely chop the cilantro; stir into the avocado mixture, along with the broccoli, tomatoes and serrano.

Nutrition information:
Per 1/4 cup serving: 60 calories, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 4 g carbohydrates, 1 g protein, 123 mg sodium, 3 g fiber.

Kay Stepkin is a vegetarian cooking instructor and former owner of a vegetarian restaurant/whole-grain bakery. Email her at