Sweet Pea Guacamole
A healthier spin on the classic party treat! We promise it's just as delicious
- 2 pounds peas, fresh or frozen
- 2 teaspoons ground cumin
- 3 tablespoons fresh lime juice (about 3 limes)
- 2 teaspoons grated lime zest
- 1 1/2 teaspoons fine grain sea salt
- 3 tablespoons fine extra virgin olive oil
- 1 jalapeno pepper, seeded and chopped
- 1/2 cup chopped red onion
- 1/2 cup chopped Roma tomato (about 2 tomatoes)
- 1/4 cup chopped fresh cilantro
- Spicy blue tortilla chips
- Plantain chips
If using fresh peas, bring a pot of water to a boil. Add the peas and cook for 2 to 3 minutes. Remove the peas to an ice bath and submerge until cool; drain. If using frozen peas, thoroughly thaw and continue to next step.
In a food processor, blend the peas, cumin, lime juice, zest, and salt until all peas are broken down but still a little chunky. You don’t want a smooth puree. Stir in the olive oil, jalapeno, and onion.
Transfer the guacamole to a serving bowl and top with the tomato and cilantro. Serve with chips.
Can be made up to 12 hours in advance, just keep refrigerated until serving time!
Culinista Tip: Try this recipe using edamame!Back to all recipesBack to top of page
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This recipe comes from a memorable lunch on Lydecker's trip to Portofino. Each of the ingredients is delicious on their own, but together on pizza are unstoppable.
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