I know Cinco is over, but I don’t think the fiesta has to end..! First off, I’m tequila’s biggest fan and chips are near to my heart. Guacamole, however, I have only recently come around to liking. I used to fear both the fat and calorie content of avocados. I know it’s GOOD fat! But still it’s a lot of fat…
However, since I refuse to not continue to celebrate the joys of tequila, tacos, guacamole and chips. I use this trick to lighten up my guacamole, but keep my irrational fears at bay. My secret ingredient – sugar snap peas! They add a sweet creaminess and make the guacamole call for less avocados; cutting the calorie content, but not the flavor. This is one recipe you have to try! Let’s keep the celebration going.
Here’s what you need:
- jalapeno, diced with the seeds removed
- 1/4 cup chopped red onion
- one avocado
- 2 cloves of garlic
- 20 sugar snapped peas, shelled
- 1/4 cup cilantro
- 2 limes
- salt to taste
Shell the sugar snap peas, then bring 3 cups of water to boil and place the peas in for 2 minutes. Cook until they are bright green and place aside to cool. Dice the garlic, scoop the inside of the avocado and place in a mixing bowl. Then add chopped red onion, cilantro and lime. Mash together, then add peas and jalapeno. Put as much or as little jalapeno as you like. I tend to like it hotter, so I put about half of the jalapeno in. Salt to taste and then serve! I served the mine with flax seed crackers. A snack packed with good fat.