Prep: 10 mins | Cook: 0 mins | Total: 10 mins | Quantity: Serves 4-6
1 ripe avocado
1 cup (145g) fresh or frozen petit pois peas – cooked until just tender
1 clove garlic – peeled and crushed
1/2 lime – juice only
3 spring onions – finely sliced
pinch of ground cumin
few leaves each of fresh mint and parsley – finely shredded (see note)
salt and pepper to taste
optional: fresh chilli or chilli flakes to taste
Remove the flesh from the avocado - the easiest way is to cut the avocado in half, cutting round the hard stone in the middle then use a spoon to remove the stone then use the spoon to scoop out the flesh from the skin. Put the flesh into a bowl
Add half the cooked peas and using a fork or potato masher, mash them together to a thick paste. You don't have to be overly zealous here - lumps are fine!
Stir in the remaining ingredients and the rest of the peas, seasoning to taste
Serve immediately or store in a lidded container in the fridge for 4-5 days
Normally I suggest swapping out dried herbs for fresh if you can't get hold of fresh herbs - but for this guacamole recipe I don't think you can substitute the fresh herbs!
Recipe by The Cook & Him at https://thecookandhim.com/recipes/minted-pea-guacamole/