Best Green Pea Guacamole Recipes

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GREEN PEA GUACAMOLE



Green Pea Guacamole image

From a package of frozen green peas. Use the best quality green peas you can find. I changed the ingredients around a little. For less heat, use a mild pepper such as Anaheim.

Provided by COOKGIRl

Categories     Vegetable

Time 21m

Yield 1 3/4 cups

Number Of Ingredients 12

8 ounces frozen tiny peas
1 jalapeno peppers (seeded for less heat) or 1 serrano pepper, chopped (seeded for less heat)
3 tablespoons olive oil
1 teaspoon lime juice or 1 teaspoon lemon juice, approximately
1/8 teaspoon salt, to taste
fresh ground black pepper, to taste
1/4 teaspoon ground cumin
1 garlic clove
1 roma tomato, diced very small
1/2 cup red onion, minced
2 tablespoons low-fat sour cream (optional, my addition. Non-fat plain yogurt or tofu sour cream can be substituted.)
cilantro leaf (to garnish)

Steps:

  • Cook the frozen peas according to package directions. Drain and pat dry well to remove excess moisture.
  • Add the jalapeno pepper, olive oil, lemon juice to a blender and puree well. Next add the cooked green peas, salt, ground cumin and garlic.
  • Continue blending, scraping down sides of blender and mixture is smooth.
  • Transfer to serving bowl and stir in tomatoes, onion (and sour cream if desired for a smoother consistency). Taste and adjust seasoning; garnish with fresh cilantro sprigs.
  • Yield is estimated.

Nutrition Facts : Calories 360.1, Fat 25.9, SaturatedFat 4.6, Cholesterol 6.7, Sodium 323.1, Carbohydrate 26, Fiber 6.8, Sugar 10.2, Protein 8.3

GREEN PEA GUACAMOLE



Green Pea Guacamole image

This a great recipe with avocado, tomato and green peas. I think I got this recipe about 2003 from Heart Healthy Cooking. I tried it and it was very, very good. Now it is on our holiday buffet every year.

Provided by Pat Duran

Categories     Vegetable Appetizers

Time 15m

Number Of Ingredients 8

1 medium diced ripe avocado
3 Tbsp lemon juice, divided
16 oz bag thawed petite green peas
4 medium green onions
1/2 c lightly packed cilantro
1 large roasted jalapeño pepper, from jar, diced
1 large tomato, diced
backed tortilla chips, recipe below:

Steps:

  • 1. Combine avocado and 1 Tablespoon lemon juice in medium bowl. Combine peas, onions, cilantro, remaining 2 Tablespoons lemon juice and jalapeño in food processor or blender; process until smooth. Remove mixture to a medium bowl and add avocado and tomato; gently stir to combine. Garnish with cilantro or tomato wedges, if desired. Serve with homemade Tortilla Chips if desired.
  • 2. Baked Tortilla Chips: 6 flour tortilla or corn tortillas (7-8 inch size) Paprika, chili powder or ground pepper --- Heat oven to 375^. Sprinkle 1 tortilla with water to dampen; shake off excess water. Lightly sprinkle top with paprika. Repeat with remaining tortillas. Stacking one on top of the other. Cut through the stack to make 8 wedges, like a pie. Arrange as many wedges as fit in a single layer on baking sheet. Bake 4 minutes- rotate sheet. Bake 2-4 minutes longer. Do Not Brown. Remove chips to plate to cool.

GREEN PEA GUACAMOLE



Green Pea Guacamole image

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

1/2 pound fresh sweet peas, shucked (about 1/2 to 2/3 cup peas)
2 small jalapeños
2 tablespoons packed cilantro leaves, chopped, more for garnish
3/4 teaspoon salt, more as needed
3 small ripe avocados, mashed
2 scallions, whites only, sliced as thin as possible (about 1/4 cup)
Zest of 1 lime
Juice of 1 lime, more as needed
1 tablespoon toasted sunflower seeds
Flaky sea salt, for serving
Tortilla chips, for serving
Lime wedges, for serving

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

GREEN PEA GUACAMOLE



GREEN PEA GUACAMOLE image

Categories     Avocado

Number Of Ingredients 12

1/2 pound fresh sweet peas, shucked (about 1/2 to 2/3 cup peas)
2 small jalapeños
2 tablespoons packed cilantro leaves, chopped, more for garnish
3/4 teaspoon salt, more as needed
3 small ripe avocados, mashed
2 scallions whites only, sliced as thin as possible (about 1/4 cup)
Zest of 1 Lime
Juice of 1 lime, more as needed
1 tablespoon toasted sunflower seeds
Flaky sea salt, for serving
Tortilla chips, for serving
Lime wedges, for serving

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.

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