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1/2 cup julienned spinach
1/3 cup frozen peas
1 ounce lite tofu
2 tablespoons lemon juice
Pinch chili powder
6 tablespoons mashed avocado
3 tablespoons peeled and minced tomato
2 tablespoons pico de gallo (see recipe)
1 tablespoon minced cilantro
3 tablespoons minced white onions
2 teaspoons chopped scallions
1. Steam spinach until wilted. Remove from heat and squeeze out excess water.
2. Briefly steam peas and rinse under cold water to retain green color.
3. In blender container, combine spinach, peas, tofu, lemon juice, seasonings, and avocado and process until smooth
4. Fold in remaining ingredients and mix well.