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.