Prep: 20 minutes. This recipe is legendary at the ranch. You get all the rich creaminess of the avocado but with much less fat and fewer calories. We promise you (and your picky kids) won't notice because the peas provide great body and texture.

Jesús González of Rancho La Puerta
Recipe by Health January 2008

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Recipe Summary

Yield:
Makes 10 servings (serving size: about 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slightly thaw frozen peas at room temperature.

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  • Place peas in a blender or food processor; process until smooth. Set aside.

  • Mash avocado with a fork or potato masher in a medium bowl. Add in the lemon juice, tomato, onion, jalapeño, garlic, and cilantro. Season with sea salt and black pepper. Add prepared peas and mix well.

  • Cover tightly and refrigerate for several hours. Serve with an array of fresh vegetables such as bell pepper strips, jicama, summer squash, and cherry tomatoes.

  • Variation: You can also use steamed broccoli florets, asparagus tips, or edamame in place of the peas.

Nutrition Facts

49 calories; fat 3g; saturated fatg; mono fat 2g; poly fatg; protein 1g; carbohydrates 5g; fiber 2g; cholesterolmg; ironmg; sodium 130mg; calcium 9mg.