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Avocado pea dip on a plate with slices of celery, carrot and radishes.

Pea and Avocado Smash

Juliette | Flourishing Kitchen
Creamy avocado mixed with the freshest english garden peas, chipotle chilli flakes and lime.
5 from 11 votes
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Prep Time :10 minutes
Total Time :10 minutes
Course: Side Dish
Cuisine: British, Vegan
Servings :3

Equipment

  • Chopping board.
  • Paring knife.
  • a small bowl.
  • a fork.
  • a citrus juicer.

Ingredients
  

  • 1 scant cup of fresh peas
  • 1 ripe avocado.
  • 1 lime.
  • 2 spring onions.
  • few sprigs of fresh coriander.
  • ½ teaspoon chipotle chilli flakes.
  • a pinch of sea salt.

Instructions
 

  • Top and tale the spring onions and finely slice them. Finely chop the coriander. Juice the lime.
  • Slice the avocado into 2. Discard the seed and skin. Mash with a fork.
  • Add peas to the mashed avocado. Give them a really good smash with your fork so they are mostly crushed but still keep some of the texture. Stir.
  • Add the spring onion, lime juice and chipotle flakes to the bowl. Stir then taste. Add sea salt to your own liking.

Notes

Serve on a large plate with slices of lemon and a mixed selection of sliced vegetables. For this recipe I used sliced carrots, celery and purple radishes.
I like to keep back a little spring onion, salt, coriander and chilli flakes while making this dish and then sprinkle them on top just before serving because it looks so pretty.
This dish keeps well when covered and stored in the fridge for 2-3 days.