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This yummy pea and avocado dip from Nadia Lim’s ode to vegetables, Vegful, is a nice diversion from the usual guacamole – not that we don’t LOVE guac!
This yummy dip from Nadia Lim’s ode to vegetables, Vegful, is a nice diversion from the usual guacamole – not that we don’t LOVE guacamole!
Serve with crudités, corn chips, lavosh or on bruschetta topped with a crumble of feta and drizzled with olive oil.
Makes 1.5-2 cups
Prep time: 5 minutes
INGREDIENTS
1c peas, broad beans or edamame beans (fresh or defrosted from frozen)
½-¾c mint leaves
zest and juice of 1 lemon
1 small or ½ large ripe avocado, chopped
DIRECTIONS
Place peas/beans, mint and lemon zest and juice in a food processor and pulse a few times until finely chopped.
Add avocado and a good pinch of salt and pulse a few more times to combine.
Season with more salt and lemon juice if needed.
Dreamy, creamy, smooth avocados are a “can’t live without,” in our books.
That’s why we offer two different varieties - Hass and Reed avocados - so we can extend our avocado eating season as long as possible!
Hass avocados are the most common commercial variety in New Zealand, and for good reason. They have a lovely, silky, creamy texture. Green and hard when unripe, they slowly turn a dark green/black colour and soften when they are ready to eat.
Reed avocados are among the largest of the avocado varieties. They have a smooth buttery avocado texture and taste. Reed avocados remain green, even when they are ripe. To check for ripeness gently press the stem and if it depresses, it’s ripe! Don’t leave it until the whole fruit feels soft - by then it’ll be overripe.
Click here for more delicious Avocado recipes
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