While we’re on the topic of Mexican salsas and dips, we should talk about this sunflower microgreen guacamole. It goes great on anything you’d use salsa verde with, like as a dip for chips or on tacos.
Guacamole also goes great on sandwiches, either as a condiment or all by itself.
This recipe already includes jalapeno and onion. But if you want a bit of extra bite, why not try adding some radish microgreens to it as well?
Sure, it breaks from tradition, but sunflower greens infuse guacamole with fresh, nutty flavor. Beyond using as a dip for tortilla chips or sliced vegetables, try using this guacamole as a spread for toasted bread and top with roasted chicken, fried eggs, black beans, or smoked salmon.
Place avocado, lime juice, and salt in bowl and mash into a chunky mixture. Stir in sunflower shoots, red onion, and jalapeno.
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.