45 minutes
A fresh and unique twist on traditional guacamole with the addition of sweet peas, jalapeños, and sunflower seeds for a delightful blend of flavors and textures.
Fresh Sweet Peas, blanched
cups
Frozen Peas, thawed
cups
Jalapenos, charred and raw
each
Cilantro, chopped
tablespoons
teaspoons
Ripe Avocados
each
Scallions, white parts only
each
Lime, zest and juice
each
Unsalted Sunflower Seeds, toasted
tablespoons
Flaky Sea Salt
to taste
1. Prepare Peas
If using fresh peas, blanch them by boiling for about a minute and then transferring to a bowl of ice water. If using frozen peas, thaw them.
2. Char Jalapeños
Char one jalapeño under the broiler for about 2-3 minutes until blackened, then let it steam covered for 15 minutes.
3. Toast Sunflower Seeds
Toast sunflower seeds in a skillet over medium heat for about 2 minutes until fragrant, then set aside to cool.
4. Blend Pea Puree
In a blender or food processor, blend peas, roasted and raw jalapeños, cilantro, and ¼ teaspoon of salt into a chunky puree.
5. Combine with Avocado
In a medium bowl, combine avocados, scallions, lime zest and juice, and ½ teaspoon of salt with the pea puree. Gently mash and mix.
6. Garnish and Serve
Transfer the guacamole to a serving dish, garnish with peas, sunflower seeds, and a sprinkle of flaky sea salt. Serve with lime wedges.
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