Green Pea Guacamole

Inspired by the hate a recipe for Green Pea Guacamole got in The New York Times I wanted to taste what all the fuss was about. I’m an avocado lover – who isn’t – and a fiend for a well-made bowl of guacamole. But maybe something new could be delicious too. And, guess what, it is! So, give this recipe a whirl next time you’re hankering for a little guac and chips. 

Green Pea Guacamole
Serves 8
An easy-to-make, great-tasting spin on a classic guacamole.
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 2/3 cup frozen English or sweet peas
  2. 2 small jalapeños, seeded, finely diced
  3. 2 tablespoons packed cilantro leaves, chopped, plus more for garnish
  4. 1 teaspoon of sea salt, more as needed
  5. 3 large ripe avocados, mashed
  6. 2 scallions, whites and greens, sliced as thin as possible (about 1/4 cup), cut on the bias
  7. Zest of 2 limes
  8. Juice of 2 limes, plus more as needed
  9. 1 tablespoon toasted sunflower seeds
  10. Flaky sea salt, for serving
  11. Tortilla chips or polenta strips, for serving
  12. Lime wedges, for serving
Instructions
  1. Bring a medium pot of salted water to a boil and prepare a bowl with water and ice. Plunge peas into the boiling water and cook until al dente, about 1 minute. Drain peas and immediately transfer to the ice bath. Drain.
  2. Heat broiler to high and broil one of the jalapeños on a heatproof pan. Cook, turning occasionally, until jalapeño is completely charred. When cool enough to handle, halve, seed and devein the roasted jalapeño. Then halve, seed, and mince the remaining raw jalapeño.
  3. In a blender or the bowl of a food processor, purée peas with roasted jalapeño, minced raw jalapeño, cilantro and 1/4 teaspoon salt. Process until almost smooth but still a little chunky.
  4. In a medium bowl, combine mashed avocado, scallions, lime zest, lime juice, remaining 1/2 teaspoon salt and the pea purée. Adjust salt and lime juice as needed and garnish with cilantro, sunflower seeds and flaky sea salt. Serve with tortilla chips and crudités (fresh veggies) and lime wedges.
Adapted from Melissa Clark of The New York Times
Ageless Diet Life http://agelessdietlife.com/