Best Sweet Pea Guacamole Recipes

SWEET PEA GUACAMOLE

Sweet Pea Guacamole image

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

Ingredients

2 tablespoons olive oil
2 tablespoons fresh lime juice
1/4 bunch cilantro, no long stems
1 jalapenos or 2 serrano chilies, seeded
1 lb frozen peas, thawed
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 medium red onion, finely diced

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.

SWEET PEA AND ASPARAGUS GUACAMOLE

Sweet Pea and Asparagus Guacamole image

I decided it was time to switch up guacamole, so I got creative for this recipe. My local farmers market had beautiful snow peas and asparagus that I incorporated. When squash blossoms are in season, I like to add those, too. -Amie Valpone, New York, New York

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 2-1/2 cups.

Number Of Ingredients 16

Ingredients

1 medium onion, chopped
3 garlic cloves, minced
1/3 cup vegetable broth
2 cups fresh snow peas
1-1/2 cups cut fresh asparagus (1-inch pieces)
1/4 cup sunflower kernels
Dash saffron threads or 1/4 teaspoon ground turmeric
2 medium ripe avocados, peeled and cubed
3 tablespoons minced fresh parsley
3 tablespoons grated lemon zest
3 tablespoons lemon juice
1 teaspoon white balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon chili powder
Tortilla chips or pita wedges, optional

Steps:

In a large skillet, cook onion and garlic in broth over medium-high heat until tender. Add snow peas, asparagus, sunflower kernels and saffron; cook 4-6 minutes longer or until vegetables are tender., Transfer to a food processor. Add avocados, parsley, lemon zest, lemon juice, vinegar, salt, white pepper and chili powder; process until blended. Refrigerate until serving. If desired, serve with tortilla chips.

Nutrition Facts :

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