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Cinco de Mayo Guacamole With a Secret Ingredient

by
author image Jess Barron
Jess Barron is head of editorial at LIVESTRONG.COM.She has appeared on MSNBC's "The Most," ABC News Now, and XM satellite radio. Barron's writing has appeared on Wired.com, Yahoo! and Poprocks.com.
Can you guess what the secret ingredient is in our Cinco de Mayo guac?
Can you guess what the secret ingredient is in our Cinco de Mayo guac? Photo Credit Westend61/Westend61/Getty Images

Yeah, we know it's a big day for margaritas. But, according to the California Avocado Association, Cinco de Mayo is the largest avocado consumption day of the year. If you can believe it, eighty-seven million pounds of avocados and 349 million servings of guacamole are consumed in one day.

Wanna Punch Up the Protein in Your Guac With a Secret Ingredient?

Our LIVESTRONG.COM Cinco de Mayo guac recipe is more nutritious, just as tasty and contains more protein to keep you fuller longer because it contains a secret ingredient.

Shhhh! Don’t tell anyone: It’s fresh green peas!

Yes, it’s true. You can easily enhance your guacamole by “hiding” a nutritious veggie inside.

Adding a half cup of fresh green peas to your guacamole will add in vitamin C, vitamin A, iron and nine grams of protein while cutting the fat and keeping the creamy texture and delicious flavor.

Recipe for LIVESTRONG's Easy-Peas-y Cinco de Mayo Guac

Calories: 108

Fat: 8 grams

Carbs: 9 grams

Protein: 2 grams

Prep Time: 20 minutes

Serves: 8-10 people

Yield: Approximately 3 cups

Serving Size: 4-5 tablespoons

Ingredients:

  • 1/2 cup fresh green peas (shelled)
  • 3 avocados, pitted and peeled
  • 1 tomato, chopped
  • 1/2 diced red onion
  • 2 serrano or jalapeño peppers, chopped
  • 2 cloves garlic, peeled and chopped
  • 1/4 cup cilantro, finely chopped
  • Juice of 2 limes
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon sea salt

Directions:

1. In a blender or food processor, purée peas.

2. Combine the peas, lime juice, spices and avocado in the blender or food processor and blend until smooth.

3. Add red onion, serrano peppers, tomato and cilantro and blend together.

4. Remove from the mixer and put in a bowl to chill in the fridge. Serve cold, and enjoy with baby carrots, celery and broccoli. And OK, maybe some (organic) corn chips. (Choose organic chips if you want to avoid GMO corn – 88 percent of the corn grown in the U.S. is GMO.)

Jess Barron is GM and VP of LIVESTRONG.COM. Read some of her other health and fitness articles here. A longtime foodie and fan of farmers' market food, Jess particularly loves heirloom tomatoes, fresh figs with burrata cheese, and anything with pumpkin or peanut butter in it! Her love for food fuels her desire to exercise daily. In the summer of 2012 Jess lost 20 pounds in a test group for a new fitness program. Some of her favorite workout routines include walking, running, yoga, P90X, INSANITY, and mixed-martial arts. Jess's writing can also be found at Poprocks.com. She has appeared on MSNBC's "The Most," ABC News Now, and XM satellite radio and her writing has appeared on Wired.com and Yahoo!

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