How do you make an already nutritious dip better?
Guacamole, originally from Mexico, is a favorite sauce made out of avocados. In the purest form, all you need is mashed up avocados and salt with a dash of lime to balance out the sweetness. A more contemporary take includes fresh cilantro (coriander leaves), onions and tomatoes. It makes for a perfect dipping sauce as it is not only tasty but also nutritious.
Let’s start with the nutrition first.
Did you know that 1 cup of green peas contains 8g of protein? That’s more than a chicken egg! Yes, I am sneaking protein in the favorite dip.
I understand that for many changing the recipe up is blasphemy. Even #44 had to weigh in.
respect the nyt, but not buying peas in guac. onions, garlic, hot peppers. classic. https://t.co/MEEI8QHH1V— President Obama (@POTUS44) July 1, 2015
So what?! Let’s still go there.
Oh! One more thing, let’s switch out cilantro with mint. I am not the first person to suggest or to use mint. I heard it’s currently served at ‘The Rooftop by JG’ at Waldorf Astoria, Beverly Hills.
- 3 medium-sized ripe avocados, peeled, chopped
- 1⁄4 cup fresh or frozen peas, blanched, minced
- 1 sprig of mint, fresh, chiffonade
- 1 spring onion, finely sliced
- 1 Tbsp. Lime juice, freshly squeezed
- zest of 1 lime
- 1 Tbsp. jalapenos, seeded, minced optional for heat
- Salt and pepper to taste
- Pea shoots, as a garnish
- Red radishes, as a garnish, sliced optional
- Start with blanched peas in a molcajete (mortar). Using a tejolete (pestle) slowly grind the peas, or 😀 use a food processor. Using the combination of chop and pulse buttons on your food processor, grind the peas until finely chopped (and not a paste).
- In a bowl mash the avocado using back of a fork. Mash it to the consistency you prefer. I prefer chunky bits of the fruit in my dip.
- Mix in salt, pepper, mint, onions, lime zest, jalapenos, and lime.
- Garnish with pea sprouts or radishes.
- Serve with chips or tortillas.
- Try toasted sunflower seeds or pistachios instead of pea sprouts