Nutritionist Keri Glassman prepares a Cucumber Peace Guacamole which cuts down on calories

By People Staff
Updated May 02, 2012 04:10 PM
Credit: Courtesy Keri Glassman

Celebrating Cinco de Mayo – but hoping to keep things on the lighter side? Don’t worry, you can still enjoy guacamole and even a margarita.

“Chips and guac with a margarita quite simply symbolize vacation and relaxation to me,” says nutritionist and author Keri Glassman, who offers a lighter take on the dish for readers. “This Cinco de Mayo, I’ll probably make guac and chips at home with my kids and enjoy a margarita on the rocks while they sip homemade lime slushies.”

As for the recipe, which incorporates nonfat Greek yogurt and reduces the amount of avocados, Glassman explains: “By using fewer avocados than usual and adding yogurt, we reduce the fat but keep all the avocado flavor and creaminess.”

She has written three books – most recently Slim Calm Sexy Diet – and shares what she calls her “whole person approach to health and wellness” as a frequent guest on the Today show, The View, Dr. Oz, among other programs.

“Cucumber, onion, tomato, bell pepper, and garlic are all low in calories and packed with powerful phytonutrients,” she tells PEOPLE. “All these veggies add volume without calories, so even a large helping of this guacamole doesn t push you over the boarder!”

Plus, they’re in season!

But, says Glassman, if you can’t find peaches, or want to change things up even more, you can substitute mango or papaya.

Curious about the recipe? Make this Cucumber Peach Guacamole yourself:

Cucumber Peach Guacamole

(Serves 8)
1 large cucumber, peeled and seeded
2 ripe avocados
1 tablespoon nonfat Greek yogurt
½ cup Vidalia onion, diced
1 large peach, peeled and diced
1 medium-sized tomato, seeded and diced
1 yellow bell pepper, seeded and diced
¼ cup minced garlic
¼ cup fresh lime juice
Salt and pepper

Slice cucumber, sprinkle with salt and place in a colander over a bowl to drain, 30 minutes. Rinse with cold water, pat dry, and chop fine.

Mash avocados in a bowl with yogurt. Stir in onion, peach, tomato, bell pepper, garlic, and lime juice. Mix until just combined. Add salt and pepper to taste.

Serve with Arnold/Oroweat Sandwich Thins or high-fiber tortillas, cut into triangles and bake until crisp.