The peas in this guacamole lower the fat content and increase all important fiber. Still, this appetizer derives a good deal of its calories from fat. However, the total fat grams and calories are quite low, and when eaten with 'baked' chips, instead of the fried ones, its fat intake remains within the recommended range. This recipe has been adapted from PCRM's "Cancer Survivor's Guide". Their recipe uses 1/2 cup jarred 'salsa', but I prefer to chop up some fresh tomatoes in the guacamole; also, I prefer lime juice over their lemon juice. However, if you prefer, use the salsa and 3T of lemon juice. Your choice!

1 cup canned, organic green peas, of 1 cup fresh or frozen green peas
1 ripe avocado
1/2 - 1 cup chopped fresh tomatoes
3 T freshly squeezed lime juice
1 green onion, thinly sliced
1 T minced fresh cilantro (optional)
1 garlic clove, minced or pressed
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper

If using fresh or frozen peas, blanch them in boiling water for 2 minutes to soften. Drain well and immediately rinse under cold water to prevent further cooking.

Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and mash the avocado and peas together in a bowl. (For a creamier texture you can mix in a food processor.) Then add the salsa, lemon juice, green onion, cilantro, garlic, cumin and seasonings. Taste to adjust the seasonings.

To prevent leftover guacamole from turning brown, keep the large pit in the mixture, and cover the surface directly with plastic wrap. Stored in the frig, this dip will keep for up to one day.

Note: Instead of using salsa, you can cut up and dice one large, fresh, organic tomato. Also, instead of the green onions, you can also dice a small size sweet onion. (Those are my personal preferences for making a tasty, authentic Guacamole!)