Ingredients:
» 3 ripe Hass avocados
» ½ cup peas
» 3 leaves Lacinato kale
» 2 tbsp avocado oil
» Juice of 2 limes
» 1 habanero pepper (or a portion of one)
» 2 cloves garlic, peeled and minced
» Salt to taste
» 9 oz cherry tomatoes
» ½ of a red onion, finely chopped
» 1 bunch cilantro, washed and chopped including stems
Toppings:
» ¼ cup toasted pepitas
» ¼ sunflower seeds
» 3 tbsp toasted chia seeds
» ½ cup mixed nuts
» salt to taste
» ¼ cup pomegranate arils
» ½ cup jicama, peeled and diced
» ½ cup diced carrots
» 3 ½ oz micro greens
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Instructions:
In a large bowl, add minced garlic and habanero pepper and season with lime juice. Scoop flesh out of avocados and mash into the garlic and habanero. Puree the peas and kale in a blender, adding a few tablespoons of water if necessary to make it as smooth as possible. Season with salt and pepper and stir in avocado oil. Stir in tomatoes, onions and cilantro.
Serve by placing guacamole on a nice plate or platter. Arrange toppings over guacamole and serve immediately with corn chips or tostadas.
Photography By Joel Riner
