This classic guacamole takes a frolic through springtime, and comes back refreshed. You just dump your ingredients in a food processor and press “on.” With the clever move of adding peas to guacamole, you gain the sweet, fresh taste of the vegetable without taking away from the classic. We make this all summer long. Sometimes, it’s easy being green!
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 cup cooked peas, simmer shelled fresh or frozen peas in salted water, uncovered, for 2?3 minutes until crisp-tender and bright green; drain
- 1/2 cup cilantro, large handful
- Ginger, roughly chopped, half-inch piece, fresh
- 1 lime, juiced
- 2 avocados, pitted
- 1 clove garlic, peeled and smashed, large
- Kosher salt
- Freshly ground black pepper
Instructions
- In a food processor, pulse green peas, ginger and garlic until evenly combined. Add the remaining ingredients and pulse until desired consistency is reached, and taste for seasoning.
- Turn guacamole into a serving bowl. Serve with corn tortilla chips.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 198 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 9 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 368 mg |
| Serving Size | 1 of 4 servings |
| Calories | 198 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 9 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 368 mg |