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Sweet Pea and Asparagus Guacamole

I decided it was time to switch up guacamole, so I got creative for this recipe. My local farmers market had beautiful snow peas and asparagus that I incorporated. When squash blossoms are in season, I like to add those, too. —Amie Valpone, New York, New York
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2-1/2 cups


  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1/3 cup vegetable broth
  • 2 cups fresh snow peas
  • 1-1/2 cups cut fresh asparagus (1-inch pieces)
  • 1/4 cup sunflower kernels
  • Dash saffron threads or 1/4 teaspoon ground turmeric
  • 2 medium ripe avocados, peeled and cubed
  • 3 tablespoons minced fresh parsley
  • 3 tablespoons grated lemon zest
  • 3 tablespoons lemon juice
  • 1 teaspoon white balsamic vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon chili powder
  • Tortilla chips or pita wedges, optional


  • In a large skillet, cook onion and garlic in broth over medium-high heat until tender. Add snow peas, asparagus, sunflower kernels and saffron; cook 4-6 minutes longer or until vegetables are tender.
  • Transfer to a food processor. Add avocados, parsley, lemon zest, lemon juice, vinegar, salt, white pepper and chili powder; process until blended. Refrigerate until serving. If desired, serve with tortilla chips.

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