A “Better” Guacamole
I wasn’t always a fan of avocados… maybe it was the texture more than the taste? I’m sort of the same way about tomatoes. But with all the positive press avocados have been getting lately, I figured I would give another shot at incorporating them in to my diet.
See, avocados are chock full of some great nutrients (especially Vitamins C and K) and while yes they have a fair amount of fat in them… it is a rather healthy fat similar to olive oil. But like so many things, you can get too much of a good thing. Keeping to a reasonable portion size can be pretty easy when adding it to a sandwich or topping a salad (one serving is about 1/5 of an average sized avocado), but one of the first things people think about when you start talking avocado is “guacamole”. Mash up that avocado in to a dip like guacamole, and it just doesn’t go very far.
One of the tricks I’ve been using to extend my grass-fed ground beef dishes, to help cut costs as well as make them a bit healthier, is to extend them through adding whole grains. So why can’t the same idea be applied to an avocado? And no… I’m not talking about adding grains, instead I talking about mixing them up with a vegetable that is similar in color and texture – the green pea.
Green Peas are another great source of Vitamins C & K as well as Vitamin A, and since a serving size is a half-cup, you can really extend this dish out. Once it’s done you can use it as a spread in a sandwich or a dip for other veggies or even some chips… just don’t over do it. It’s easy enough to make in a food processor or blender and since the lime juice will help keep the avocado from turning brown on you, you should be able to store this in the fridge for up to a week. I say should, because mine has never managed to last more than a few days before it’s gone.
Green Pea Guacamole
Of course, if you have your own favorite guacamole recipe, try subbing some peas for some of the avocado, and I bet you won’t even know the difference.