Green Pea Guacamole

Serves 6 to 8.

Note: Frozen peas can be used; thaw before using (no need to cook them). To toast sunflower seeds, warm them in a dry pan over medium heat until fragrant. From Melissa Clark, who adapted it from the restaurant ABC Cocina in New York City.

1/2 lb. fresh sweet peas, shucked (about 1/2 to 2/3 c. peas) (see Note)

• 2 small jalapeños

2 tbsp. packed cilantro leaves, chopped, more for garnish

• 3/4 tsp. salt, divided, more as needed

• 3 small ripe avocados, mashed

2 green onions, whites only, sliced as thin as possible (about 1/4 c.)

• Zest of 1 lime

• Juice of 1 lime, more as needed

1 tbsp. toasted sunflower seeds (see Note)

• Flaky sea salt, for serving

• Tortilla chips, for serving

• Lime wedges, for serving


Bring a medium pot of salted water to a boil and prepare a bowl with water and ice. Plunge peas into boiling water and cook until al dente, about 1 minute. Drain peas and immediately transfer to the ice bath. Drain.

Heat broiler to high and broil 1 jalapeño on a heatproof pan. Cook, turning occasionally, until jalapeño is completed charred. Transfer to a small bowl, cover tightly in plastic wrap and let sit for 15 minutes. When cool enough to handle, use a towel to wipe off the charred skin. Halve, seed and devein the roasted jalapeño. Then halve, seed, devein and mince the remaining raw jalapeño.

In a blender or the bowl of a food processor, purée peas (reserving 2 tablespoons for garnish) with roasted jalapeño, minced raw jalapeño, cilantro and 1/4 teaspoon salt. Process until almost smooth but still a little chunky.

In a medium bowl, combine mashed avocado, green onions, lime zest, lime juice, remaining 1/2 teaspoon salt and pea purée. Adjust salt and lime juice as needed, and garnish with fresh peas, sunflower seeds and flaky sea salt. Serve with tortilla chips and lime wedges.

Nutrition information per each of 8 servings:

Calories 100 Fat 8 g Sodium 230 mg Carbohydrates 7 g Saturated fat 1 g Calcium 15 mg Protein 2 g Cholesterol 0 mg Dietary fiber 4 g Diabetic exchanges per serving: 1 vegetable,1 ½ fat.