Name: Green Sweet Pea Guacamole with Toasted Sunflower Seeds & Cilantro Sprouts
Ingredients: 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)

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Green Sweet Pea Guacamole with Toasted Sunflower Seeds & Cilantro Sprouts

Chef Kai Chase

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Ingredients

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.