Among a very exclusive circle (read: 3 people) my guacamole is pretty famous. They even call it guaca-molly.
So when I saw a green pea guacamole recipe in the Whole Foods flier last week, I knew I had to guaca-molly-ize it. The first time I made it, I thought it tasted to much like peas (at this time, its only appropriate to link to this video because it cracks me up – love the lady almost spitting out her water).
Good times. So anyway, my version cuts the peas in half and adds edamame and a little extra avocado. Like guacamole, you don’t want to make this too far in advance because it will go brown. But you do need a little advance planning because you’ll need to thaw the peas and edamame – I just tossed these in the fridge the day before to defrost.
1/3 cup cilantro
1 cup frozen green peas (thawed)
1 cup frozen shelled edamame (thawed)
1-2 avocados, peeled and pitted (I only had 1 1/2, but would have used 2 if I hadn’t used half on my salad earlier!)
4 green onions, roughly sliced
3 cloves garlic
juice of one lime
1 t sea salt
Add the garlic and onion to the food processor and let ‘er rip (I always process garlic/onion first to save myself chopping time). Add the cilantro and process again.
Add the remaining ingredients and purée until smooth.
Serve with chips or veggies!