This dip is a great way to get picky kids to gobble up their veggies. Use crunchy carrot sticks for dipping and you’ll get a two-fer on the healthy food intake.
Servings 2 cups
- 1 cup shelled peas
- 1 poblano pepper
- 2 avocados
- 1 tomato diced
- 1 lime
- 1 clove garlic diced
Set a pot of water to boil and cook the peas until they are easily mashed with a fork. Drain, rinse with cold water, and set aside.
Meanwhile, broil the poblano pepper until blistered, flipping over once. Remove the pepper to a plastic bag and seal - this will release steam and help loosen the skin from the pepper.
Peel the avocado and scoop the flesh into a medium bowl. Mash with a fork until it is the consistency you desire. Halve the lime and squeeze out the juice over the avocado. Mash the peas and add them to the avocado.
Remove the blackened skin from the pepper, remove the seeds, and dice. Add the pepper, tomato, and garlic to the bowl. Add salt to taste and serve.
Calories: 416kcal | Carbohydrates: 37g | Protein: 9g | Fat: 30g | Saturated Fat: 4g | Sodium: 23mg | Potassium: 1436mg | Fiber: 20g | Sugar: 9g | Vitamin A: 1580IU | Vitamin C: 115.6mg | Calcium: 65mg | Iron: 2.7mg