Mockamole

About the Recipe

Ingredients

Makes 10 Servings

1 c (134 g) drained and rinsed canned green peas, or fresh or frozen green peas
1 ripe avocado
1/2 c (120 mL) mild salsa
1 clove garlic, minced or pressed
1 green onion, thinly sliced (optional)
3 tbsp (45 mL) fresh lemon juice, or to taste
1/2 tsp (2.5 mL) ground cumin
1 tbsp (15 mL) minced fresh cilantro (optional)
1/4 tsp (1.2 mL), or to taste iodized salt
1/4 tsp (1.2 mL), or to taste ground black pepper

Directions

1. If peas are not already thawed, blanch them by placing them in boiling water for 2 minutes to soften.

   
   
   

2. Drain peas and immediately shock with cold water to prevent further cooking. Drain and place in either a mixing bowl or food processor.

   
   
   

3. Cut the avocado in half from stem to bottom. Remove the pit and use a spoon to scoop out the inside.

   
   
   

4. 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.

   
   
   

5. Mix in salsa, garlic, green onion (if using), lemon juice, cumin, and cilantro (if using).

   
   
   

6. Add salt and black pepper to taste.

   
   
   

7. Notes:

   • Guacamole is best when consumed on the same day. To prevent leftovers from turning brown, cover the guacamole with plastic wrap pressed against it in the refrigerator, and it will keep for up to one day.
   • You can add 1 tbsp (15 mL) of fresh, minced cilantro and a thinly sliced green onion if desired.
   
   
   

Nutrition Facts