I absolutely love guacamole, but I also have to be careful with just how much I eat. I have the body-type that puts on weight VERY easily and in one sitting, I can eat WAY too much of the creamy goodness. This recipe was inspired by one on nutritionmd.com which is a fantastic website associated with PCRM.org. This is perfect for Super Bowl Sunday!
1 cup drained and rinsed canned green peas, or 1 cup fresh or frozen green peas
1 large ripe avocado
1 roma tomato, chopped
juice from 1 lime
3 TBS of finely chopped red onion
1/4 cup cilantro, optional
salt & pepper to taste
If using fresh or frozen peas, blanch peas by placing them in boiling water for 2 minutes to soften. Drain peas and immediately shock with cold water to prevent further cooking. Place in either a mixing bowl or food processor.
Cut the avocado in half from stem to bottom. Remove the pit and use a spoon to scoop out the inside. For a chunky guacamole, mash avocado and peas together using a potato masher or fork. If a creamy texture is desired, use a food processor (this is definitely what I prefer). Mix in the rest of the ingredients.
Guacamole is best when consumed on the same day. To prevent leftover Low-Fat Guacamole from turning brown, cover it directly with plastic wrap in the refrigerator, and it will keep for up to one day.