1 cup smashed ripe avocado (approximately 2-3 medium), reserve 1 avocado pit
3 cups frozen peas (defrosted and pureed)
2 tablespoons minced jalapeño (deseeded)
2 tablespoons minced red onion
2 tablespoons chopped cilantro
1 tablespoon lemon juice
1/2 teaspoon kosher salt
Combine ingredients in a medium size bowl. Put the reserved pit in the center of your dip and cover with guacamole to keep it from oxidizing (it really works). Enjoy!
Recipe printed from http://TheSlowRoastedItalian.com/
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