Green Pea and Avocado Dip with Mint, Cilantro & Lime

This dip is so much fun! It's flavoured just like guacamole (except for the mint) and honestly, you might not even guess there are green peas in there. So, while guacamole made with only avocados is one of the most delicious things EVER, this is also super delicious...AND you get to bulk up a tasty guac with even more fiber and protein, while still getting all the good stuff and healthy fats from the avocado. Also what if there were literally only 2 ripe avocados at the store, but you you want more than 2 avocados worth of guac like RIGHT NOW...well... peas to the rescue! 

Recipe Notes
Cooked green peas are first pureed in a food processor and then combined with chunky mashed avocado, fresh herbs, lime zest and juice, garlic, minced red onion, jalapeno, olive oil and S&P. The trick to making this tasty is having the right amount of acid and salt. Not enough and the dip will taste flat. It should taste bright, and be well seasoned with several pinches of salt. (I use flaked kosher salt and easily added 5 smallish pinches but just do it to taste)

How I eat this
I was scooping the dip with cucumber sticks and crisp flatbread. Delicious. I always like bread or chips for dipping but the cucumber was really perfect too. The next night, I had this pea and avocado dip as a garnish to my cheesy quesadillas. (along with fresh salsa and vegan sour cream) Then the NEXT night, it was even more epic added to my taco bowl. Chopped romaine lettuce, fresh salsa, tofu beef crumbles, roasted sweet potatoes, chili lime sour cream.

Switch up the recipe
While I used cilantro, mint and lime in my dip you could definitely switch it up. Tarragon, chive, or basil would all be lovely, and lemon instead of lime would work in any variation. 

Tag me!
​If you make this recipe I always love to see your creations and get feedback. Snap a photo and tag me on Insta and/or leave a comment on this post. 

Yield 2 - 2 1/2 cups

Ingredients:

• 2 cups frozen green peas
• 2 ripe avocados
• 2 limes, zest and juice
• 1 tbsp chopped mint
• 1 tbsp chopped cilantro
• 3 tbsp minced red onion
• 1 tbsp chopped jalapeno
• 2 tbsp extra virgin olive oil
• S&P (season well. I added 2 tsp FLAKED kosher salt..a different salt might be less and 1/4 tsp pepper)

Method:

1. Cook peas in boiling water for a couple of minutes, just until they turn bright green. Strain and rinse under cold water.
2. Puree peas in a food processor. If you don't have a food processor you could chop them/mash them up as best you can. Add peas to a mixing bowl.
3. Peel avocados. Dice them into small chunks, then add to the bowl with the pureed peas. I try and mash some of the avocado while leaving some chunks. 
4. Now add the remainder of ingredients, stir together, and give it a taste. It should taste bright from the lime, and the right amount of salt is KEY in guacamole. I found the Jalapeno to just add flavour, not heat. Add more if you want to kick it up a notch. But I also like to sprinkle chili flakes on top for garnish because it looks pretty. 
5. Enjoy!