(4 servings)
Preparation Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
This is the first recipe for our Mexico cuisine month. For the longest time I didn’t know that avocados grew on big trees and was really surprised when I actually saw them at a farm in Mexico! This fruit has a much higher fat content than other fruits & can serve as a good source of fat for people who are vegan or those who eat little meat. The most commonly created dish and one of the most popular in any Mexican restaurant – Guacamole is a very fresh recipe and can be used as a dip or spread. The most common ingredients in any guacamole are onion, tomatoes, cilantro and lime. I added a few ingredients of my own to this recipe to add some texture and flavors not commonly paired together. Hope you all love it!!
Ingredients:
- 2 Fresh ripe avocados
- 4 tablespoon lime juice
- 1 teaspoon smoked paprika
- 1/3 cup sweet peas frozen
- ½ medium onion chopped fine
- ½ medium tomato chopped fine
- ¼ cup chopped fresh cilantro
- ½ cup pea shoots for the garnish
- Salt & pepper to taste
- Flatbread or chips to dip
For sauce:
- ¼ cup balsamic vinaigrette
- 3 tablespoon honey
Method:
Slice open the avocados and scoop out the flesh and add to a mixing bowl. Add in the lime juice, tomato, onion and cilantro and mix thoroughly. You can mash the avocado a little with a masher if you like your guacamole smoother. Add salt, paprika and pepper for taste. You could also use a quarter finely chopped jalapeno instead of the paprika.
In a small pan heat the frozen peas with a little water about 2-3 minutes should be enough for them to become soft. Add to the bowl and keep mixing until you have the right consistency. I like the peas as it adds new dimension to the texture of the guacamole. They are also like little balls of sweet goodness that burst in your mouth. The sweetness of the peas goes really well with the spice, salt and sour taste of the guacamole.
For the sauce:
In a pan heat balsamic vinaigrette with honey and reduce till medium thickness. The sauce gives a tangy sourness that goes really well with the guacamole.
Serve the guacamole topped with the pea shoots and the sauce at the side. And of course don’t forget those chips!
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