Let's be honest: I never really feel guilty indulging in guacamole. Creamy avocados, vibrant cilantro, juicy tomatoes, and zesty lime juice are simply irresistible. However, considering my guac often comes with not-so-healthy tortilla chips and margaritas, I like to amp up the nutrition whenever possible.

Recently, I began incorporating a sneaky ingredient to boost the plant-based protein in my guacamole, allowing me to enjoy those chips guilt-free. Just mix in some green peas!

green pea guacamole

Beyond the health perks, green peas bring a delightful creaminess and natural sweetness to the dip. Believe it or not, these little gems are quite sweet!

I prefer using frozen peas for this recipe—shucking them by hand is a task I simply won't undertake (and if you do, you deserve a medal). Frozen peas are typically harvested at their prime, preserving both flavor and nutrients. They're a fantastic source of plant-based protein, packed with fiber, magnesium, and antioxidants. Just half a cup has only 60 calories, making your guacamole significantly healthier when you add them in.

mixing green pea guacamole

Now, the pressing question: is it a culinary crime to include green peas in guacamole? Some die-hard Tex-Mex fans might scoff, but I encourage you to try it—you just might find yourself loving it! And if you don't? I promise I won't push any bizarre fruits or veggies into your traditional guacamole again.

dipping chips in green pea guacamole

Speaking of guacamole, remember that epic face-off between Chanel and me? My classic take is featured alongside Chanel's exciting mango-chipotle version. Delicious! Keep reading for the recipe for this green pea variation, and I'd love to know what you're whipping up for Cinco de Mayo in the comments!

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Description

  • 1/4 cup diced white onion
  • 1 fresh jalapeno, chopped (with seeds for extra heat)
  • 2 tablespoons chopped cilantro
  • 1 garlic clove, minced
  • 2 large ripe avocados, halved and pitted
  • 2 teaspoons fresh lime juice
  • 3/4 teaspoon kosher salt
  • 1/4 cup diced tomato
  • 1/2 cup thawed frozen peas

Instructions

  1. In a mortar and pestle, mix onion, jalapeno, cilantro, and garlic. Cut a crisscross pattern in the avocado flesh, then scoop it into the mortar using a spoon.
  2. Add lime juice and salt, then mash everything together. I prefer a chunky consistency, but if you want it smoother, blend it.
  3. Gently incorporate the tomatoes and peas into the guacamole. Top with extra cilantro and peas. Serve with tortilla chips and a selection of fresh veggies for dipping.