Guacamole (Green Peas and Avocado)

[Guest guest]

GUACAMOLE (adapted to vegan)

 

Yield: 14 servings (2 tablespoons each)

Source: " The Diabetes Snack, Munch, Nibble, Nosh Book "

 

- 1-1/2 cups frozen peas

- 1 small ripe avocado, peeled, seeded, and cut into chunks

- 1 tablespoon reduced-fat mayonnaise (Veganaise)

- 2 teaspoons lemon juice

- 1/2 teaspoon cumin

- 1/2 teaspoon chili powder

- 1 garlic clove, minced

- 1/2 cup mild or medium low-sodium or regular salsa

 

In a small saucepan, combine the peas and

1/4 cup boiling water. Cover, bring to a boil,

and simmer 2 minutes. Cool in a colander until

cold running water. Drain well.

 

In a food processor container, combine the peas,

avocado, mayonnaise, lemon juice, cumin, chili

powder, and garlic. Process until blended but

not absolutely smooth, stopping and scraping the

container sides, if necessary. Stir in the salsa.

 

Cover and refrigerate 1 to 2 hours or up to

24 hours to allow the flavors to blend. The

dip will keep in the refrigerator 1 to 2 days.

Serve with fat-free tortilla chips.