Turns out it's the Ranch's most famous recipe (and that's saying a lot, because the spa is known for its amazing food). Adding green vegetables to the avocado boosts the nutritional value of the guacamole and reduces the fat content. Most importantly, it tastes great.
Recipe yields 2 cups.
This recipe is courtesy of Rancho La Puerta.
Prep Time: 10 minutes
Total Time: 10 minutes
- 1 cup frozen peas, slightly thawed (for variation, use 1 cup of well-cooked broccoli, edamame, or cooked asparagus tips)
- 1 medium Hass avocado, peeled and pitted
- 2 tablespoons fresh lime or lemon juice, or to taste
- 1 medium tomato, seeded and cut into ¼ -inch dice
- ½ red or sweet onion, cut into ⅛-inch dice
- 1 jalapeño or serrano chile, seeded and minced
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon minced fresh garlic
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- In a blender or in the bowl of a food processor, process the peas (or other green veggie of your choice) until smooth.
- In a medium bowl, mash the avocado with a fork or potato masher. Add the juice, tomato, onion, jalapeño, cilantro, garlic, salt, and black pepper. Add the peas and mix well.
- If the guacamole won’t be served immediately, press a piece of plastic wrap directly onto the surface to prevent browning.
Recipe courtesy of Rancho La Puerta, from Cooking with the Seasons at Rancho La Puerta; Recipes from the World-Famous Spa By Deborah Szekely and Deborah Schneider with Chef Jesús González of La Cocina Que Canta.