Serves 12
27 cal · 15 min
Pea Guacamole
Recipe GLPR3dea5e2ea2fed9
A vibrant, fresh twist on traditional guacamole made with creamy mashed peas instead of avocado. This lighter version is packed with lime juice, roasted green chilies, fresh cilantro, and garden vegetables. Perfect as a dip for tortilla chips and fresh vegetables, or as a flavorful topping for your favorite dishes.
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Ingredients
2 cups frozen peas, thawed
2 tablespoons fresh lime juice
1/2 cup grape tomatoes, halved
1/4 cup red onion, finely chopped
1 can (4 ounces) diced roasted green chilies, drained
3 tablespoons fresh cilantro, chopped
1 clove fresh garlic, minced
Salt to taste (optional)
1/4 teaspoon black pepper
Directions
Wash your hands thoroughly with soap and warm water before beginning preparation.
Place the thawed frozen peas in a bowl. Using a fork or potato masher, press and mash the peas until they reach a smooth, creamy consistency with no large pieces remaining.
Add the lime juice, halved grape tomatoes, chopped red onion, drained roasted green chilies, fresh cilantro, and minced garlic to the mashed peas.
Sprinkle in the black pepper and salt to taste if desired.
Using a spoon or spatula, gently fold and mix all ingredients together until evenly combined and well-blended.
Transfer to a serving bowl and serve immediately with fresh raw vegetables (such as celery, bell peppers, and carrots) and whole-grain tortilla chips.
