Green Sweet Pea Guacamole with Toasted Sunflower Seeds & Cilantro Sprouts
Chef Kai ChaseIngredients
- 3 Medium Ripe Avocados Diced
- 3/4 Cup Shelled Sweet Peas
- 1 Small Jalapeno
- 1/4 Cup Cilantro Chopped
- 3 Scallions, White Parts Only Sliced Thin
- Zest of 1 Lime
- 1 tsp Sea Salt
- 1 tsp CDK California Citrus Salt
- 1 TBs Toasted Sunflower Seeds
- 1 Bu. Cilantro Spouts garnish
- 1/2 tsp Ground Cumin
- Stone Ground Tortilla Chips for serving
Instructions
- Fill a large bowl with ice water
- In a medium saucepan of boiling water, add the peas and cook until tender; about 1-2 minutes
- Strain the peas in a fine mesh sieve and plunge into the ice water bath to stop the cooking.
- Once cooled, remove from the water and place in a bowl.
- In a bowl of a small food processor, puree the peas with the jalapeno and cilantro.
- Process until almost smooth but still chunky.
- In a medium bowl, combine the diced avocado, scallions, lime zest, lime juice, salt and pea puree. Mash until well combined, but still chunky.
- Taste and sprinkle with CBK California Citrus Salt. Serve with the stone ground tortilla chips.