This guacamole is enriched with fiber from the peas
and cancer-fighting phytochemicals from the garlic, salsa, scallions and lemon.
Makes 2 1/2 cups
1 cup frozen
green peas or drained and rinsed canned peas
1 ripe avocado,
peeled
1/2 cup mild
salsa
1 clove garlic,
minced, or 1 teaspoon chopped garlic
1 scallion,
minced (optional)
Juice of 1 lemon
1/2 teaspoon
cumin
1 Tablespoon
fresh cilantro, chopped (a fav optional)
Salt and pepper, to taste
If using frozen peas, blanch peas in boiling water for 2 minutes, then cool with cold water and drain. Cut avocado into large chunks. Mash avocado and peas together using a potato masher or fork, or, if a very creamy texture is desired, in a food processor. Mix in salsa, garlic, scallion, lemon juice, cumin, and cilantro. Add salt and pepper to taste.
Recipe from The
Survivor's Handbook: Eating Right for Cancer Survival, Neal Barnard.