A lighter take on traditional guacamole made with avocados and protein-packed green peas. Naturally vegan and gluten free, this spicy dip is sure to be a crowd pleaser.
The big joke about Swedish summer is that it takes place on the nicest day of the year. Blink, and you’ll miss it. This year we’ve had a fairly dreary spring, peppered with the odd hot sunny day, but more or less it seems like it’s been November for the past six months. Except, that is, for the fact that there is blazing sunlight streaming through our windows at three o’clock in the morning, which confirms that, in spite of the dreadful weather, we are more than half way through June.
There is a massive park out our back door, and on the few nice days we’ve had it’s been positively packed with people. I’ve never known a people to capitalize on good weather quite like the Swedes do, staking out their turf early in the morning with a big plastic-backed blanket anchored at the corners with boxed wine and single-use barbecues. I have discovered, surprise surprise, that attempted picnic meals with a one-year-old are not the relaxing time they once were, so have taken instead to surreptitiously sipping on watered-down rosé in the kiddie park, where my child is safely corralled.
In park-friendly picnic food lately we’ve already had these smashing summer salad rolls, and this sturdy and delicious three-pea salad with feta and mint. Today I’ve got peas on offer again, this time mixed into guacamole as a not-so-secret ingredient. I know, I know, peas in guacamole. The whole time I was making this I was thinking of my friend Amy, who is a bit of a purist when it comes to things like these, and I could see her horrified face as I blitzed the pea purée into the guac. But hear me out. One cup of green peas has nearly 10 grams of protein on offer, which, coupled with dietary fiber and healthy fats from the avocado, transforms this from a tasty but heavy dip into a bona fide healthy snack.
What’s more, the guac doesn’t taste heavily pea-y, other than a light and slightly grassy nuance. The peas brighten things up colour wise as well, transforming the dip from a muted chartreuse to a much more intense and vibrant green. And since we eat with our eyes, this is a good thing. In other non-traditional twists, I’ve taken some help from jarred pickled jalapeños. I think the briney flavour goes perfectly here, and it saves you from fine dicing your jalapeños and then later rubbing your eyes and living through the hellish regret that goes with that kind of mistake.
Basically, everything goes into the food processor for some chopping and pulsing and in mere moments you’ll have a protein packed, lightened-up, and totally delish guacamole. And if you don’t believe me you’ll just have to try it for yourself. Trust me. Peas in guac: totally awesome.
For the full recipe hop on over to Oh My Veggies.