Ingredients
1 cup frozen peas, slightly thawed (for variation, use 1 cup of well-cooked broccoli, edamame, or cooked asparagus tips)
1 medium Hass avocado, peeled and pitted
2 tablespoons fresh lime or lemon juice, or to taste
1 medium tomato, seeded and cut into ¼ -inch dice
½ red or sweet onion, cut into ⅛-inch dice
1 jalapeño or serrano chile, seeded and minced
3 tablespoons chopped fresh cilantro
1 teaspoon minced fresh garlic
Preparation
In a blender or in the bowl of a food processor, process the peas (or other green veggie of your choice) until smooth. In a medium bowl, mash the avocado with a fork or potato masher. Add the juice, tomato, onion, jalapeño, cilantro, garlic, salt, and black pepper. Add the peas and mix well. If the guacamole won’t be served immediately, press a piece of plastic wrap directly onto the surface to prevent browning. The Ranch suggests if you’re not using it to top tacos, serve with an assortment of raw vegetables and tostaditas.
