Spring Pea Guacamole

Spring Pea Guacamole - Recipe for Light and Healthy Guacamole-Style Dip by Tori Avey

Spring Pea Guacamole? Some of you might be shaking your head right now. Trust me, it’s not as weird as you might think. I’ll explain… but first, a little history!

Peas are a harbinger of spring. They first arrived in America by way of England during the early 1600s. Peas are early bloomers, they are one of the first crops to be harvested from the garden each spring. Thomas Jefferson was a fan of peas and grew around 30 varieties in his garden at Monticello. According to his family history, Jefferson was the originator of the Charlottesville neighborhood pea contest. Whoever produced the first peas of the season would host a community dinner with at least one dish containing the newly harvested peas. I love this idea!

My assistant Ashley and her boyfriend Gary, a culinary school grad, shared this Spring Pea Guacamole recipe with me. While peas and guacamole might seem like an odd combination, this whole concept works surprisingly well. The inspiration came from a restaurant where they used to work, which served a similar dip. When I first heard the idea of substituting green peas for avocado, I cringed a little. Why mess with something classic? Then I tasted it, and I got it. It’s really very tasty– not like avocado guac, exactly, but pretty darned close. The pea version is a bit sweeter than regular guacamole, which I actually liked. This version is lighter and much lower in fat than traditional guacamole. It will stay a bright green color, unlike the avocado version which tends to brown, so it’s perfect for serving at parties and buffets. Green peas are high in vitamin K, they’re loaded with antioxidants and anti-inflammatory benefits, and they also support blood sugar regulation. In addition to all of this, they taste like spring!

I wonder what Thomas Jefferson would have thought about this sweet and spicy spring dip?

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Spring Pea Guacamole - Recipe for Light and Healthy Guacamole-Style Dip by Tori Avey

Spring Pea Guacamole


  • 1 lb frozen green peas, thawed or fresh shelled young peas (small), lightly steamed and cooled
  • 2 cloves garlic, sliced
  • 1 jalapeño pepper, cleaned, seeded and diced
  • 1/2 cup fresh cilantro
  • 1 tbsp olive oil
  • 2 1/2 tbsp lime or lemon juice
  • 1 tbsp fresh mint
  • 1 tsp lime or lemon zest
  • 3/4 tsp salt, or more to taste (I usually add closer to 1 tsp)
  • 1/2 tsp cumin
  • 1/2 tsp crushed red pepper, or more to taste

You will also need

  • Food processor
Total Time: 10 Minutes
Servings: 6
Kosher Key: Pareve
  • In a food processor, combine all ingredients and pulse until you reach a guacamole-like consistency (pureed but with texture).
  • Spring Pea Guacamole - Recipe for Light and Healthy Guacamole-Style Dip by Tori AveyScrape down the sides with a spatula as necessary. Adjust salt and red pepper to taste, if needed. Sprinkle the top with some red pepper flakes before serving (adds spice).
  • Spring Pea Guacamole - Recipe for Light and Healthy Guacamole-Style Dip by Tori AveyThis dip can be served chilled or at room temperature depending on preference. Try it with tortilla chips, pita chips, crudités, or anything you like to dip in traditional guacamole. Use gluten free dippers if you're keeping this recipe GF.
  • Spring Pea Guacamole - Recipe for Light and Healthy Guacamole-Style Dip by Tori Avey

Comments (38)Post a Comment

    1. I love avocados Sara however people who are dieting or watching their fat intake may prefer this lighter version, and some are allergic to avocados. Also it won’t turn brown like avocado guac will, which is nice. :) Here is a version with avocados: link to theshiksa.com

  1. Tori, please tell your husband to kiss you on the lips for me! I have dearly missed guacamole since I developed an allergy to avocados in my late teens. Finally, an agreeable substitute!!

  2. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    Great recipe. You could even go half and half … avocado and peas … if lower fat is your issue and not an allergy.

  3. All these new versions made me wonder how it would be to add some techina to a basic avocado recipe for guacamole.

  4. Thanks so much for this. I’m a retired American living in Nepal and if something’s out of season there is no way to get it. Sometimes I miss recipes like guacamole.Even when avocados are in season I have to go all the way to Kathmandu.

    I have a guest house, so I’m always looking for signature dishes to serve guests. We have one so far, a healthy, high protein pancake recipe. I’ve been looking for something to serve with coffee or tea when guests arrive. This might be the thing I’ve been looking for. I’m enjoying your recipes and history posts.

  5. Due to a health issue that I’m dealing with, I can’t eat more than five grams of fat per meal so avocados (though I love them!) are definitely out of the picture. This is perfect because I miss guacamole so much. Thank you thank you! I’ll try it today!

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