SWEET PEA GUACAMOLE
If you're watching your fat intake, or even if you're not this is very low in fat, delicious and beautiful. And it doesn't turn black. Works with anything avocado guacamole works with. Try it with Southwestern Potato Chips.
Provided by sugarpea
Categories Spreads
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a food processor, process onion until finely diced; remove and set aside.
- Add oil, lime juice, cilantro and pepper until roughly pureed.
- Add peas, cumin and salt; blend until smooth, there will still be a few lumps, leave them.
- Remove mixture to bowl and stir in onion.
AVOCADO AND PEA GUACAMOLE
Steps:
- In food processor, with knife blade attached, pulse peas until almost smooth; set aside.
- In medium bowl, with fork, mash avocado. Add peas and remaining ingredients to mashed avocado; stir until evenly mixed. Cover and refrigerate if not serving right away.
Nutrition Facts : Calories 15 calories
GREEN PEA GUACAMOLE
Adding fresh English peas to what is an otherwise fairly traditional guacamole is one of those radical moves that is also completely obvious after you taste it. The peas add intense sweetness and a chunky texture to the dip, making it more substantial on the chip. They also intensify the color of the green avocado - and help the guacamole stay that way. Pea guacamole keeps its bright hue in the fridge for a few days without turning brown around the edges. A good dose of lime juice helps this cause. This dish, a collaboration between ABC Cocina's chef-owner, Jean-Georges Vongerichten, and his chef de cuisine, Ian Coogan, is the best kind of greenmarket tweak upon a classic.
Provided by Melissa Clark
Categories dips and spreads, appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- 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.
- Heat broiler to high and broil one of the jalapeños on a heatproof pan. Cook, turning occasionally, until jalapeño is completely charred. Transfer to a small bowl, cover tightly in plastic wrap and let sit for 15 minutes. When cool enough to handle, use a towel to wipe off the charred skin. Halve, seed and devein the roasted jalapeño. Then halve, seed, and mince the remaining raw jalapeño.
- In a blender or the bowl of a food processor, purée peas (reserving 2 tablespoons for garnish) with roasted jalapeño, minced raw jalapeño, cilantro and 1/4 teaspoon salt. Process until almost smooth but still a little chunky.
- 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 fresh peas, sunflower seeds and flaky sea salt. Serve with tortilla chips and lime wedges.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 9 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 211 milligrams, Sugar 1 gram
PEA-CAMOLE
Big kids love avocado, little kids love peas - and they add a good natural sweetness to this chilli-topping classic. It makes a handy vegan side dish too
Provided by Sarah Cook
Categories Side dish
Time 10m
Number Of Ingredients 4
Steps:
- Boil the kettle. Tip the peas into a mixing bowl and cover with about 2.5cm of boiling water. Leave for 5 mins to defrost, then drain well and tip back into the bowl.
- Add the avocados with the lime juice and some salt, and mash everything together. Roughly chop the coriander and briefly mash through before serving.
Nutrition Facts : Calories 93 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein
EASIEST PEACH-AND-AVOCADO GUACAMOLE
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 5m
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- Lightly mash avocados in a bowl. Stir in peach, season with salt, and serve immediately.
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RECIPE: GREEN PEA GUACAMOLE | WHOLE FOODS MARKET
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Total Time 10 minsCalories 60 per serving
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- Heat broiler to high and broil one of the jalapeños on a heatproof pan. Cook, turning occasionally, until the jalapeño is completely charred. (Alternatively, if you have a gas stove, turn a burner to the highest setting and set your pepper directly on the flame. Use a pair of tongs to turn the pepper until the skin is completely blackened.) Place the blackened pepper in a small bowl, cover tightly with plastic wrap and let sit for 15 minutes. When cool enough to handle, use a paper towel to wipe off the charred skin. Halve, seed devein and dice the roasted jalapeño. Then halve, seed, and dice the remaining raw jalapeño. (If you touch the seeds of the jalapeño, just be sure to wash your hands well and avoid touching your eyes.)
- In the bowl of a small food processor, purée the peas with the roasted jalapeño, raw jalapeño and cilantro. Process until almost smooth but still a little chunky.
- In a medium bowl, combine the diced avocado, scallions, lime zest, lime juice, salt and the pea purée. Mash until well combined, but still a little chunky. Taste and adjust the salt and lime juice as needed. Serve with tortilla chips and lime wedges, if desired.
- Note: To keep the guacamole from turning brown, press a piece of plastic wrap directly over top and store in the refrigerator until ready to serve.
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