This AMAZING recipe was found through a Rancho La Puerta cookbook. Rancho La Puerta is a world renowned destination spa/health resort located in Tacate, Mexico with focus on organic cooking. The sheer genius of this recipe is that while they do use healthy avocados, they go a step further and add peas to create bulk. You can't even taste the switch and it is unbelievable that this dish is nearly all vegetables! You simply must try this dish. So easy too! Enjoy!
Makes 10 servings (serving size: about 2 tablespoons)
1 cup frozen peas
1 ripe peeled avocado, seeded
1 lemon, juiced
1 chopped, seeded, tomato
1/2 cup finely chopped red or sweet onion
1 jalapeño pepper, seeded and minced
2 to 3 minced garlic cloves
3 tablespoons chopped fresh cilantro
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1. Slightly thaw frozen peas at room temperature.
2. Place peas in a blender or food processor; process until smooth. Set aside.
3. 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.
4. 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.
Fat:3g (sat 0.0g,mono 2g,poly 0.0g)
Jesús González of Rancho La Puerta, Jesús González of Rancho La Puerta
Cheers to your health!