No-Avocado Guacamole

During my journey with chronic illness, there was a period when I cut out all radical fats from my diet. Radical fats are high-fat foods like oils, dairy, nuts, seeds, avocados, and coconuts. The idea was to reduce the burden on my liver and give my body a chance to heal.

Craving a guacamole fix, I started experimenting with avocado-less recipes. And let’s be honest—nothing can truly replace the creamy deliciousness of avocado, but I gave it my best shot. I blended steamed green peas and zucchini for a creamy base, adding herbs and spices like cilantro, garlic, and cumin. To my surprise, it tasted pretty close to the real thing. After sharing this recipe on my Instagram page, many of you confirmed you loved it too!

So, whether you’re on a radical-fat-free healing journey, cutting back on fats, or just looking for an avocado alternative for guacamole, this recipe is a sure winner.

Ingredients:

• 2 cups frozen or fresh green peas
• 1 cup zucchini, peeled and diced
• 1/3 cup strained tomato sauce (passata)
• 1/2 cup cilantro
• 3 garlic cloves
• 3 tbsp lime juice
• 1/2 tsp cumin
• 1 tsp sea salt
• Freshly ground pepper, to taste
• 1-2 jalapeños (optional) 

• 3 tomatillos (optional) 

Optional for serving:

• Tomatoes, diced
• Cilantro, minced
• Onion, minced 
• Serrano Pepper, minced 

Instructions

1. Place a steamer basket in a pot with approximately 1 inch of water. Add the zucchini and peas to the steamer basket. Cover and steam over medium heat for 10-15 minutes, or until fork tender.
2. If using the optional jalapeños and tomatillos, preheat the oven to 400°F (200°C). Place them on a baking tray lined with parchment paper and roast for about 30 minutes until they develop a slight char. Alternatively, you can use an air fryer, and air fry for 15-20 minutes.
3. Combine the steamed peas, zucchini, and optional roasted ingredients in a blender. Add all remaining ingredients (minus the optional garnish ingredients)  and blend until smooth.
4. Add in the optional ingredients for serving and mix. Finish with more lime juice and serve.

Serves 2-3

 

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A post shared by Amanda | Plant Based Recipes (@girlgonewildblues)