Adapted from Hungry Girl
1 ripe avocado
1can of low sodium baby peas
3 Roma tomatoes
2 cloves garlic
2 jalapenos
1⁄4 red onion
1 small bunch cilantro
1 lime
Sea salt
Halve avocado and remove pit. Peel and chop the avocado. Drain and rinse the peas. You can also soak the peas in water for a few minutes to remove excess sodium. Add peas to the chopped avocado and mash the two together with a fork until it’s a creamy consistency. Seed and dice the tomato, adding it to the avocado mixture. Run both the garlic and the red onion over a micro-plane, and mix it well with the avocado mixture. Remove the seeds from the jalapenos and finely chop both the jalapeno and the cilantro, adding both to the avocado mixture. Add the juice of a lime and salt, to taste.
Let the guacamole sit in the refrigerator, covered, for 30 minutes before serving to allow flavors to mix.
Serve as a spread on sandwiches or as a garnish to your favorite Mexican foods.
