Green Pea Guacamole Recipes

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GREEN PEA GUACAMOLE

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



Green Pea Guacamole image

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.

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:

GUACAMOLE

Frozen green peas, spinach and tofu distinguish this guacamole recipe from Food Network.

Provided by Food Network

Categories     condiment

Yield 8 servings

Number Of Ingredients 15



Guacamole image

Steps:

  • Steam spinach until wilted. Remove from heat and squeeze out excess water. Briefly steam peas and rinse under cold water to retain green color.
  • In blender container, combine spinach, peas, tofu, lemon juice, seasonings and avocado and process until smooth. Fold in remaining ingredients and mix well.
  • Makes 8 servings (2 Tbs. per serving), each containing approximately: 30 calories, 3 gm. carbohydrate, 2 gm. fat, 0 mg. cholesterol, 1 gm. protein, 131 mg. sodium, 1 gm. fiber

Nutrition Facts : Calories 30, Fat 2 grams, Sodium 131 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 1 grams

1/2-cup julienned spinach
1/3-cup frozen peas
1 ounce lite tofu
1-1/2 Tbs. lemon juice
pinch of salt
pinch of cumin
pinch of cayenne
pinch of chili powder
dash of Tabasco
6 Tbs. mashed avocado
3 Tbs. peeled and minced tomato
2 Tbs. pico de gallo
1 Tbs. minced cilantro
3 Tbs.minced white onions
2 tsp. chopped scallions

GREEN PEA GUACAMOLE

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



Green Pea Guacamole image

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

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)

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