Finally an easy, quick, and lighter guacamole recipe. This guac is what you want on your tacos, salads, and power bowls. It's full of flavor but has about half the fat and calories of most guacamole! And really, takes the same amount of time to whip together.
Sometimes plans just don't work out. I had planned so many things today and they just did not happen. I had planned to clean the kids closets and sort out summer clothes. I had planned to write several blog posts. I had planned to sort my paper work. None of this happened. Partly because I was busy doing other stuff n the kitchen this weekend... partly because I just didn't feel like it. So I didn't. So there. :p
I had even planned to make guacamole but my avocados just were not ripe. You can't make guac with unripe avocados. It's just not right. So I needed a different plan...
Generally, I'm a purist when it comes to guacamole. Avocado, salt and lime. Sometimes I'll add a tomato. That's it. Nothing else. No hot sauce. No garlic. No onions. Just avocado. Mashed with salt and lime. The best in my southern Ontario, limited experience of Mexican cuisine. Which is not saying much, I realize.
So.. I had one avocado and made Roasted Chickpea tacos for dinner {which was really good, I'm posting this here recipe soon}. But one avocado does not guacamole make. And I needed something for the tacos. I had heard of using green peas for guacamole. Peas I had. One avocado, some peas, lime and then... this is where it all went crazy weird. Sometimes crazy is good. Right?
The peas needed something other than salt and lime. I added green onion, garlic and cilantro. The result is a creamy dip, cool and refreshing. Slightly sweet but well-balanced with the garlic, onion and cilantro. Is it the same as the real thing? No. But it's a tasty spread in its own right, a lighter guacamole. Less fat than the traditional. Awesome in tacos and with tortilla chips. And totally consider adding some jalapeno's for some heat if you wanted.
Lighter guacamole
Ingredients
- 1 Hass avocado
- 2 cups frozen green peas thawed
- 1 clove garlic finely grated or minced
- 2 green onions chopped
- ¼ cup packed, cilantro
- juice of one lime about 2 tablespoons
- ½ teaspoon salt
Instructions
- Thaw peas by placing them in a seive and running them under cool water. Be sure to drain very well.
- In a food processor, using the s-shaped blade, add all ingredient and blend until smooth. Stopping the machine as needed to scrap down the sides. Taste for seasoning, add more salt if needed.
- Serve with chips.
Notes
Laura @ Mommy Run Fast says
Spring is such a great time for a cleanse. Your guac sounds really good! I've done a similar pea dip before and it was so yummy!!
Kayle (The Cooking Actress) says
Ooooh I love guac and this lightened up version is such a great idea!
Trish @infinebalance says
Me too. I could live on the stuff!
Jill @ Fitness, Health and Happiness says
I love guac! I've tried a few lighter versions but haven't found one that works as a suitable substitute. I'll try your recipe next 🙂
Trish @infinebalance says
Yes that is what I have found too. Most lighter versions just don't taste the same as the real thing. I found adding one avocado, splitting the difference, makes for a creamier dip. The added flavours - garlic, onion, cilantro, are a must.
Katherine Boerboom says
Frozen Peas are not considered ready to eat out of the package. They need to be heated to 165F. This is not food safe. Always follow the packaging for prep.
Trish says
Thanks, Katherine! I completely disagree - frozen or fresh, I eat raw vegetables all the time. Straight from my garden, fresh peas are one of my favourites! But if it makes you nervous and you want to cook the peas first, just be sure to allow them to cool completely, maybe even chill them in the fridge, before proceeding with the recipe.