Add fresh peas to avocados to make a seasonal guacamole, along with the traditional lime juice, jalapeno, and a handful of fresh cilantro leaves. Serve with radishes, cucumbers, and carrots for dipping.
|Salt and black pepper, to taste|
|1||cup fresh shelled peas|
|Juice of 2 limes|
|½||small red onion, finely chopped|
|1||jalapeno, seeded and finely chopped|
|1||clove garlic, finely chopped|
|3||small ripe avocados|
|¼||cup finely chopped fresh cilantro|
|Few sprigs fresh cilantro, leaves removed (for garnish)|
1. Bring a saucepan of salted water to a boil. Drop in the peas and cook for 3 to 4 minutes or until they are tender. Drain and rinse with very cold tap water until the peas are cold.
2. In a bowl large enough to hold all the avocados, combine the lime juice, onion, jalapeno, and garlic. Halve and pit the avocados. Scoop the flesh into the lime juice mixture. Add the peas.
3. With a fork, gently mash the avocados and peas just until chunky, but not fully smooth. Add the cumin, cilantro, salt, and black pepper. Mix well, taste for seasoning, and add more salt and pepper, if you like.
4. Transfer to a serving dish and garnish with cilantro leaves.