I love lightening up guacamole with peas and greens, if you don’t have nasturtium on hand, most fresh greens will blend seamlessly with avocado. I purposefully add a substantial amount of acid in this recipe to keep the appetizing green colour, there is nothing worse than finding an oxidized brown film over guacamole when you go to dig in a chip. This is a mayo free guacamole, so go ahead and have a long casual munching session, you don’t have to worry about any egg products going bad in the hot summer sun.
1 ½ Tbs white wine vinegar
1 Tbs minced onion or shallot
1 clove micro grated garlic
12 Fresh nasturtium leaves
¼ cup Fresh green peas blanched
2 Tbs Fresh cilantro leaves
A squeeze of fresh lime juice
Sea salt and freshly ground black pepper to taste
Method: Mince the onion(or shallot) and let it soak in the vinegar for about 20mins, this will mellow out the fresh oniony bite. In the mean time get some salted water boiling and blanch the green peas, immediately cool the peas in an ice water bath, when cooled, drain them. Blend everything in a blender or food processor until smooth. Serve alongside some chive blossom salsa and fresh tortillas, you’ll be the life of the garden party!