Spring Pea Guacamole Recipe for a Light Fresh Cinco de Mayo


Spring Pea Guacamole

I am one of those people who never makes guacamole the same twice. So many things influence my guac – my mood, the occasion, what I have in the fridge and pantry.

I love to be adventurous with my guac, as you will see by my Roasted Garlic Guacamole. So. I decided to give a fresh springtime spin on guac.

The addition of peas is a delicious update on both flavor and healthiness of guacamole. They give a light texture and sweet taste to this classic southwest dip. And, lightens up your guacamole by decreasing the overall fat level. Highly, highly recommend pureeing some fresh peas and stirring them into your guac!

There is my recipe below – but please experiment on your own – so many things can be delicious in guacamole. I am impressed by the Cucumber Pomegranate Guac at A Cozy Kitchen – such great flavors and textures!  Wow – check out Crab and Blackberry Guacamole at Healthy Delicious. I’d love to try Maria’s Guacamole Grilled Cheese at Two Peas and Their Pod. I now have a crush on the Chunky Citrus Guacamole at Foodie Crush. Love the presentation of Guacamole Cones at Super Healthy Kids. Adn helthy fat meets bacon in Food Blogga’s Bacon Guacamole.

So many guacs. So little time.

Must try a few for Cinco de Mayo!

— posted by Donna

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Try Rick Bayless’ Guacamole Bar for your Cinco de Mayo fiesta!

There is no such thing as the “perfect” guacamole recipe. To me, guacamole is one of those dishes that is – and should be – a unique creation every single time. My guacamole depends on my mood, the occasion, who the eaters are, and what is in my fridge and pantry. Avocados are good for you and have such a mild, creamy texture that pairs well with, well, pretty much anything, so the possibilities are endless. (Note to self: try Chocolate Chip Guacamole next . . .)

For Cinco de Mayo I will be making a roasted garlic guacamole with side additions that can be added by my guests. I have used the basic recipe of Rick Bayless, a south-of-the-border anthropologist/chef I admire, featured in this month’s Eating Well magazine. My hat is off to you, Chef Bayless – the addition of roasted garlic is genius! The only thing I changed from Chef Bayess’ recipe is that I used lemon juice instead of lime because I think garlic and lemon is a fabulous flavor combination. Lemon juice also doesn’t take over as much as lime juice does.

Just set this out in bowls and let everyone scoop the guacamole onto chips and then sprinkle with toppings of choice: diced cilantro, diced red bell peppers or jalapeño peppers, sliced green onions, crumbled queso fresco, grated pepper jack, pepitos (toasted pumpkin seeds), etc., etc.

Arriba! Arriba!

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