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(ABOUT ½ CUP):

Calories: 25

Calories from fat: 0

Total fat: 0 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 5 g

Fiber: 1 g

Sugars: 3 g

Protein: 1 g

Cholesterol: 0 mg

Sodium: 80 mg

Vitamin A: 25%

Vitamin C: 25%

Calcium: 0%

Iron: 2%

This is called salsa dressing, so it isn’t exactly salsa, more of a piquant and zesty dressing, perfect for salad greens and beans alike. Bonus: it’s completely fat free!

1 pound tomatoes (about 3 average-size guys)

¼ cup chopped fresh cilantro

1 clove garlic, minced

1 tablespoon red wine vinegar

2 teaspoons cayenne hot sauce

Freshly ground black pepper

⅛ teaspoon salt, or to taste

Chop up the tomatoes fairly small, placing them immediately in a mixing bowl so that not much liquid escapes. Add the remaining ingredients and use your hands to mush everything up really well. Let sit for 10 minutes or so to let the flavors meld. Chill in a tightly sealed container until ready to use, for up to 5 days.

Guacamame

SERVES 6; MAKES 1½ CUPS • ACTIVE TIME: 15 MINUTES • TOTAL TIME: 15 MINUTES

There are lots of recipes online for mock guacamole made out of asparagus or artichokes, and I’ve tried those, but really all they do is make me crave guacamole. I prefer guac the way God intended—with avocados! This version uses a mixture of avocado with edamame to cut the fat a bit but still give you that succulent, sexy avo goodness that you crave. It’s not quite as smooth as pure avocado guac, but it gets the job done. Make sure to thaw your edamame for 12 hours before making this recipe, or thaw it in the microwave or by running under warm water.

PER SERVING

(⅙ RECIPE):

Calories: 60

Calories from fat: 35

Total fat: 4 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 5 g

Fiber: 3 g

Sugars: 1 g

Protein: 3 g

Cholesterol: 0 mg

Sodium: 100 mg

Vitamin A: 4%

Vitamin C: 15%

Calcium: 0%

Iron: 4%

4 ounces sliced avocado

1 cup frozen edamame, completely thawed

¼ cup water

¼ teaspoon salt

Juice of 1 lime

1 plum tomato, chopped

2 tablespoons chopped red onion

¼ cup loosely packed cilantro leaves (optional)

Pinch of cayenne, for spiciness (optional)

Place the avocado and edamame in a food processor. Pulse until everything is well chopped. Add the water, salt, and lime juice, and puree until relatively smooth, scraping down the sides with a spatula to make sure you get everything. Add the tomato, red onion, cilantro, and cayenne, if using, and pulse a bit, just to get the onion and tomatoes finely chopped and incorporated. Remove from the food processor, and taste for salt and seasoning. Serve ASAP.

TIP

To keep Guacamame from turning brown, throw the avocado pit into the mame, drizzle with extra lime juice, and lay a piece of plastic wrap right on the surface of the mixture. Then, cover tightly with plastic wrap and refrigerate.

Goddess Nicoise

SERVES 4 • ACTIVE TIME: 20 MINUTES • TOTAL TIME: 30 MINUTES

PER SERVING

(¼ RECIPE):

Calories: 250

Calories from fat: 60

Total fat: 7 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 38 g

Fiber: 10 g

Sugars: 6 g

Protein: 11 g

Cholesterol: 0 mg

Sodium: 810 mg

Vitamin A: 110%

Vitamin C: 60%

Calcium: 10%

Iron: 25%

Salade Nicoise is a bistro staple. It’s steamed potatoes, crisp green beans, and salty Nicoise olives dunked in a lush dressing. Traditionally it is served with tuna, but I serve it with lightly mashed chickpeas that are spiked with briny capers. NYC sidewalk cafés are lined with ladies talking on their cell phones, reading French Vogue, and eating this salad. Now you can bring it home, sans all the bus exhaust in your face and the crazy drunk guy trying to steal the bread basket off your table.

Green Goddess Garlic Dressing is a perfect accompaniment, but you can also serve it with the more traditional Balsamic Vinaigrette (page 17) if you prefer. Tiny red potatoes work best here, but if you can’t find any, then chop up regular ones into 1-inch pieces. This recipe does make a bunch of dirty dishes, but be a goddess and have someone else clean them