Okay, let’s start by saying: I never really feel guilty about eating guacamole. Healthy fat-filled avocados, fresh cilantro and tomatoes, refreshing lime juice – what’s not to love? But since my guac is often accompanied by not-so-good-for-you tortilla chips and margaritas, I like to pack in some extra health benefits where I can.
Recently, I started adding a stealth ingredient to give my guac some extra plant-based protein so I don’t feel as bad if I accidentally, you know, eat chips and guac for dinner. Fold some green peas into the mix!
I used frozen peas in my recipe, because I’ve vowed to never shuck peas by hand (and if you do, you officially win “homemaker of the year” award.) Yes, I’m sure it’s very relaxing and meditative, but I have zero patience when frozen peas are so delicious and typically frozen at the peak of ripeness right when they were harvested, so they contain the full nutritional content. Aside from being a great source of plant-based protein, peas pack a hefty dose of fiber, magnesium, and antioxidants. A half cup contains 60 calories, meaning that adding them to your avos makes this guac considerably healthier.
So now, it just begs the question: is it blasphemy to add green peas to guacamole? I’m sure some of my die-hard Tex Mex lovers are rolling their eyes right now, but I urge you to give it a try – you might actually love it. And if you don’t? I’ll never force feed you any type of ridiculous fruits or veggies in your classic guacamole again.
Oh, speaking of which! Remember that time Chanel and I had a guacamole face-off? My classic version is over there, along with Chanel’s jazzy mango-chipotle version. Yum! Scroll on for the recipe for today’s green pea edition, and I’d love to hear what you’re cooking up for Cinco de Mayo in the comments!
- 1/4 cup chopped white onion
- 1 fresh jalapeno, chopped (including seeds if you like it super hot)
- 2 tablespoons chopped cilantro
- 1 garlic clove, peeled and minced
- 2 large ripe-but-firm avocados, halved and pitted
- 2 teaspoons freshly-squeezed lime juice
- 3/4 teaspoon kosher salt
- 1/4 c diced tomato
- 1/2 cup frozen peas, allowed to thaw for at least 10 minutes.
- In a mortar and pestle, combine onion, jalapeno, cilantro and garlic. Using a paring knife, cut a crisscross pattern into the meat of the avocado, then use a big spoon to scoop the cubes into the mortar and pestle.
- Add lime juice and salt and mash everything together. I like to leave a rough consistency, but if you prefer a smoother texture, purée in a blender.
- Gently fold tomatoes and frozen peas into the guacamole. Sprinkle with cilantro and a few more peas, and eat up! I love to serve these with tortilla chips and a mix of raw veggies for dipping.