Green Pea Guacamole

Recipe for an unexpectedly tasty (green pea) guacamole.

Full of good fats and fiber your body and gut love like avocado and pumpkin or sunflower seeds. Recipes like this one not only taste great but keep you lean and ageless.

Inspired by the hate this Green Pea Guacamole got in The New York Times, even President Obama chimed in, we wanted to taste what all the fuss was about. I’m a fiend for guacamole. Maybe something different in the guac department could be delicious too.

Green Pea Guacamole

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8
Author Tania Van Pelt


  • cup frozen English or sweet peas
  • 2 small jalapeños one roasted or broiled, one raw, both seeded and finely diced
  • 2 tablespoons packed cilantro leaves, chopped plus more for garnish
  • Sea salt to taste
  • 3 large ripe avocados, mashed
  • 2 scallions, whites and greens, sliced as thin as possible (about ¼ cup)
  • Zest of 2 limes
  • Juice of 2 limes plus more as needed
  • 1 tablespoon toasted sunflower or pumpkin seeds for serving
  • Flaky sea salt, for serving


  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 raw jalapeño.

  3. In a blender or the bowl of a food processor, purée peas with roasted jalapeño, minced raw jalapeño, cilantro and pinch of sea salt. Process until almost smooth but still a little chunky.

  4. In a medium bowl, combine mashed avocado, scallions, lime zest, lime juice,  and the pea purée. Adjust salt and lime juice as needed and garnish with cilantro, pumpkin or sunflower seeds and flaky sea salt. 

Recipe Notes

Adapted from Melissa Clark of The New York Times