Directions
Makes 2 1/2 cups
1 cup frozen green peas or 1 cup drained and rinsed canned peas
1 ripe avocado, peeled
1/2 cup mild salsa
1 clove garlic, minced, or 1 teaspoon chopped garlic
1 scallion, minced (optional)
juice of 1 lemon
1/2 teaspoon cumin
1 tablespoon fresh cilantro, chopped (optional)
salt and pepper, to taste
If using frozen peas, blanch peas in boiling water for 2 minutes, then cool with cold water and drain. Cut avocado into large chunks. Mash avocado and peas together using a potato masher or fork, or, if a very creamy texture is desired, in a food processor.
Mix in salsa, garlic, scallion (if using), lemon juice, cumin, and cilantro (if using.) Add salt and pepper to taste.
Nutrition Information
Per 1/2-cup serving:
Calories: 76
Fat: 4.4 g
Saturated Fat: .6 g
Calories from Fat: 96.8%
Cholesterol: 0 mg
Protein: 2.4 g
Carbohydrates: 8.4 g
Sugar: 2.2 g
Fiber: 3.2 g
Sodium: 472 mg
Calcium: 22 mg
Iron: 1 mg
Vitamin C: 7.2 mg
Beta-Carotene: 380 mcg
Vitamin E: .8 mg
From The Survivor's Handbook: Eating Right for Cancer Survival, by Neal Barnard
For answers to questions about specific ingredients and the nutritional implications for cancer prevention and survival click here.
View The Cancer Project Recipe of the Week Archive.
Resources | Protective Foods
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