#realrecipe
#realrecipe
Secret-ingredient guacamole
Bulk out traditional guacamole with peas!

A couple of years ago, the New York Times shared a recipe for guacamole with added peas – everyone had an opinion, even President Obama. Personally, I think it’s great. It adds sweetness and flavour without extra fat, lowering the calories of this dip.
Suitable for young cooks
- 100g frozen peas
- ½–1 red chilli, deseeded and finely chopped
- Large handful of fresh coriander, roughly chopped
- 75g cherry tomatoes
- 2 spring onions, finely chopped
- 1 ripe avocado
- 1 lime, juice only
Time
- 20 minutes
-
SERVES:
- 8
-
CALORIES:
- 50
-
FAT:
- 3.7g
-
SALT:
- 0g
SUGAR:
- 1.3g
5 A DAY:
- 0.5
Nutrition information (per serving)
- Bring a small pan of water to the boil and add the peas. Bubble for 2–3 minutes until the peas are cooked, then drain.
- Put the peas in a food processor with a splash of water and blend until they are pureed with a few chunks.
- Add in the chilli, most of the coriander, the cherry tomatoes and spring onions, and blend until combined.
- In a bowl, roughly mash the avocado, retaining some chunks.
- Stir the pea mixture into the avocado and season to taste with lime juice.
Add a dash of tabasco sauce to spice up this tasty dip
Diet, weight and cancer
LEARN MORE ABOUT OUR CANCER PREVENTION RESEARCH

Get involved
Share photos of your meals using the hashtag #realrecipes