Pea Chive Radish Guacamole Recipes

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.

Steps:

• Bring a large pot of salted water to a boil. Once the water is boiling, add the snap peas and cook until the snap peas are bright green but still tender-crisp, 1 to 2 minutes. Transfer the snap peas to a bowl of ice water. Set aside.
• Add the Greek yogurt, lemon juice, dill, chives, mint, oil, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Set aside.
• Drain the snap peas and add them to the bowl with the dressing. Add the radishes to the bowl and toss well to thoroughly coat the vegetables in the dressing.
• Serve immediately or refrigerate in an airtight container for up to 3 days.

Steps:

• Crush peas with cream cheese and lemon zest and juice, then season. Spread over wrap, top with turkey and radishes. Roll and halve to serve.

Steps:

• Bring a small saucepan of water to boil. Add peas; once water returns to boil, cook 30 seconds.
• Drain; rinse in cold water.
• Transfer to food processor. Add lemon juice and pulse until a nearly smooth puree forms.
• Scoop flesh from avocados into processor; pulse to make chunky puree.
• Scrape into large bowl. Add to remaining ingredients. Serve immediately.