Sweet pea guacamole

Contributed by Preston Maring, MD

Sweet pea guacamole

As I am not a trained chef, I simply look for recipes, try them, make my own adjustments, and share them if they are tasty. This one is definitely worth sharing. 

The Week is, no surprise, a weekly news magazine that looks at all sides of many of the world's issues. They also offer a recipe of the week — and these seem to be more plant-based recently. This is one of my favorite guacamole recipes yet.

My family really liked this — the next day too.

Servings: 8


  • 1/2 pound fresh sweet peas, shucked or frozen
  • 2 jalapeños
  • 1/4 cup cilantro leaves, chopped
  • 3/4 teaspoon salt
  • 3 ripe avocados, mashed
  • 4 scallions, white and light green part thinly sliced
  • Zest and juice of one lime


  1. Parboil the peas for 1 minute in boiling water, drain, and plunge into a bowl of ice water.  
  2. Char one of the jalapeños. The recipe said to do it under a broiler. I just held it with tongs directly in the flame of a burner on the stovetop. 
  3. Put the blackened jalapeno into a small bowl, cover with plastic wrap, and let cool. 
  4. Seed and chop the uncooked jalapeno. Wipe the charred skin off of the "cooked" one, then seed and chop it also.  
  5. Add the peas, cilantro, jalapeño, and 1/4 teaspoon salt to a food processor or a blender.  
  6. Puree until chunky smooth. 
  7. Mash the avocados in a bowl and combine with the remaining salt, scallions, zest, and juice.  
  8. Mix in the puree.  
  9. Garnish with some cilantro sprigs.  
  10. Serve with your favorite guacamole "vehicle."

Nutrition information (per serving)

  • Calories: 150
  • Total fat: 11 g
  • Saturated fat: 1.5 g
  • Cholesterol: 0 mg
  • Sodium: 270 mg
  • Total carbohydrate: 12 g
  • Dietary fiber: 7 g
  • Total sugars: 2 g
  • Protein: 3 g