Prep: 20 minutes • Serves: 15
3/4 cup chopped green onions (about 5)
1 tablespoon chopped fresh cilantro plus 1/2 cup packed leaves
1 package (12 ounces) frozen sweet peas, thawed
3 garlic cloves
2 medium ripe avocados, pitted and peeled
1 large jalapeño chile pepper, halved and seeded
1/4 cup fresh lime juice
1 teaspoon lime zest
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper
1.In small bowl, toss tomatoes, 1/4 cup green onions and 1 tablespoon chopped cilantro.
2.In food processor with knife blade attached or blender, purée remaining ingredients, and remaining 1/2 cup green onions and 1/2 cup cilantro leaves until mixture is smooth, scraping sides of bowl occasionally.
3.Transfer guacamole to serving bowl; top with tomato mixture to serve. Makes 2-3/4 cups guacamole and 1 cup tomato mixture.
Approximate nutritional values per serving (about 1/4 cup dip):
60 Calories, 3g Fat (0g Saturated), 0mg Cholesterol,
65mg Sodium, 6g Carbohydrates, 3g Fiber, 2g Protein
Guacamole and tomato mixture can be prepared and refrigerated up to 6 hours in advance. Top the guacamole with tomato mixture just before serving.
Include the seeds and veins of the jalapeño chile pepper for a spicier guacamole.
> Instead of topping with the traditional tomato mixture, try topping with seasonal fall fruits. Mix diced apples or pears with chopped cilantro. Top guacamole with fruit mixture and sprinkle with chopped pistachios to add some crunch.