Dare I say it?! I think I like this version of guac even better than the original.
This recipe is:
healthy, gluten-free, dairy-free,
packed with fiber, high in nutrients,
no-sugar-added, low-glycemic & delicious
Guacamole itself is a deliciously healthy treat, but there is such thing as too much of a good thing. Namely, good fats. We need them and they’re good for us, but mass amounts of even good fats can overtask your liver and slow down your digestion. Replacing half the avocado with green peas in this recipe lightens up both the flavor and the nutrition.
Peas are loaded with protein, phytonutrients, essential fatty acids and fiber, making them the perfect complement to the equally-as-good-for-you avocado. Raw garlic and onions are some of the most healing foods on the planet, cilantro is a super green and powerful heavy metal chelator, and the lime adds amazing flavor and is packed with vitamin C.
Even better, frozen peas are healthy and quite inexpensive and stretches the use of those usually pricy avocados even further.
This pea guac is DELICIOUS with raw carrots and other raw veggies. It’s also perfect with chips, tacos, or on top of chicken or fish. It will definitely be a new family favorite!
- Use organic ingredients whenever possible.
- 1 large clove garlic, peeled
- 1 large ripe avocado, flesh only
- 1 cup frozen green peas, defrosted 5 minutes in a bowl of room temperature water
- ¼ cup red onion (about a quarter of a red onion), rough chopped
- ¼ cup fresh cilantro leaves (about a small handful)
- Juice of one lime (about 2-3 tablespoons)
- ½ teaspoon fine sea salt
- ¼ cup frozen corn, defrosted 5 minutes in a bowl of room temperature water (optional)
- Food Processor Method (Recommended): Add the whole peeled garlic clove to the food processor and process it alone until very finely chopped. Add the rest of the ingredients except the corn and pulse 4-5 times to combine, then process 10-15 seconds until the desired texture is achieved. Remove the blade and fold in the corn.
- By Hand (use this method if you don't have a food processor): Press or grate the garlic into the bottle of a large bowl then add the rest of the ingredients except the corn. Smash all of the ingredients together using the back of a large fork or wooden spoon until well combine and the desired texture is achieved. Fold in the corn if using.
You can also make your own sweet potato and beet chips by thinly slicing a large sweet potato and beet on a mandolin slicer. Toss with 1 teaspoon of olive oil and spread evenly on a baking rack set on top of a baking sheet. Bake in batches at 400° until the edges are lightly browned on the edges.
The measurements of the pea guacamole ingredients are flexible, play around with it and work with what you have. I prefer red onion, but green or even yellow would also taste great. Organic frozen vegetables are packed full of nutrition and a great option when fresh isn't available--always defrost them at room temperature, in room temperature water, or in the refrigerator overnight (avoid the microwave as it kills the nutrients.) Use fresh peas and corn if they're available and in season.
This recipe is: healthy, gluten-free, dairy-free, packed with fiber, high in nutrients, no-sugar-added, low glycemic & delicious
Leave out the corn to make this recipe grain-free.