Cinco de Mayo Tomato-less Guacamole

A delicious guacamole recipe with a bladder sensitive twist. Substituting fresh English peas, in season now, for tomatoes, not only gives this dish sweetness, texture and intense color but it’s also better for your bladder.

Time: 30 minutes
Yields: 6 servings

  • 1/2 pound fresh sweet peas, shucked (about 1/2 cup peas)
  • 3 ripe avocados, mashed
  • 1 small jalapeño (to taste)
  • 2 tbsp packed cilantro leaves, chopped, more for garnish
  • 3/4 tsp salt, more as needed
  • 2 scallions, whites only, grated or sliced as thin as possible or Zest of 1 lime
  • Juice of ½ a lime
  • 1 tbsp toasted sunflower seeds
  • Flaky sea salt, for serving
  • Tortilla chips, for serving
  • Lime slices, for garnish
  1. Bring a medium pot of salted water to a boil and prepare a bowl with water and ice. Place peas into the boiling water and cook for about 1 minute (soft but still with lots of texture). Drain peas and immediately transfer to the ice bath. Drain after cooled.
  2. Heat broiler to high and broil jalapeño on a heatproof pan. Cook, turning occasionally, until jalapeño is completely charred. This can also be done on cast iron skillet on the stove-top. Transfer to a small bowl, cover tightly in plastic wrap and let sit for 15 minutes. When cool enough to handle, use a towel to wipe off the charred skin. Halve, seed and devein the roasted jalapeño. NOTE: If you don’t want to roast the jalapeño, you can just halve, seed, and mince the raw jalapeño.
  3. In a blender or food processor, purée peas (reserving 2 tablespoons for garnish) with roasted jalapeño or minced raw jalapeño, cilantro and 1/4 teaspoon salt. Process until almost smooth but still a little chunky.
  4. In a medium bowl, combine mashed avocado, scallions, lime zest, lime juice, remaining 1/2 teaspoon salt and the pea purée.
  5. Adjust salt and lime juice (not too much) as needed and garnish with fresh peas, sunflower seeds and flaky sea salt. Serve with tortilla chips.

Happy Eating!

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