A decade ago, there was an office building on my route to work that had a giant banner: a cutie pie baby with green mush on his face and the proclamation, “Give Peas A Chance.” THAT is a fun foodie message. And now, it’s come full circle to my time at Rancho La Puerta when I savored their famous guacamole made with a secret ingredient…
Green peas. About 2/3 of the guacamole is peas! I’d heard about this type of recipe. Now I’m on the hunt for a chip recipe to do this proud.
When you spend time at the Ranch, one of two things happen: (1) you have a good time enjoying a rejuvenating week or (2) you not only rejuvenate but you take the spirit home with you. As in, walk the walk.
For starters, walk on over to this guacamole. Seriously, once you try it you’ll understand. Tasty and beautiful. Yes, you can tell the difference for a moment (like shifting mindsets when you first transition to whole wheat pasta from white). But well worth it for calorie and fat reasons. To me, almost as important… every time I make it I’ll recall great meals, natural beauty, stretching myself, and other good times at the Ranch.
Recipe courtesy of Rancho La Puerta, from Cooking with the Seasons at Rancho La Puerta; Recipes from the World-Famous Spa by Deborah Szekely and Deborah Schneider with Chef Jesús González of La Cocina Que Canta.
- 1 cup frozen peas, slightly thawed
- 1 medium Hass avocado, peeled and pitted
- 2 tablespoons fresh lime or lemon juice, or to taste
- 1 medium tomato, seeded and cut into ¼ -inch dice
- ½ red or sweet onion, cut into ⅛-inch dice
- 1 jalapeño or serrano chile, seeded and minced
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon minced fresh garlic
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
In a blender or in the bowl of a food processor, process the peas (or other green veggie of your choice) until smooth.
In a medium bowl, mash the avocado with a fork or potato masher. Add the juice, tomato, onion, jalapeño, cilantro, garlic, salt, and black pepper. Add the peas and mix well.
If the guacamole won’t be served immediately, press a piece of plastic wrap directly onto the surface to prevent browning.
Makes 2 cups