Guacamole Plus

November 11, 2008
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.


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