Pink Ribbon Cooking: Peas Please!
Super simple summer meal when the garden is exploding with peas! Serves 4.
4 cups Sugar Snap Peas, steamed and cooled
1 large avocado
3 Tablespoon lemon juice, fresh (juice of one lemon)
½ cup 0% fat free Greek yogurt
1 teaspoon hot sauce
¼ extra virgin olive oil (cold pressed)
2 cloves garlic, peeled and smashed
1 teaspoon kosher salt
1. Combine the avocado, lemon juice, yogurt, hot sauce, olive oil and salt in a food processor or blender and process until smooth and creamy. Adjust seasonings to balance acidity and salt.
2. Pour the dip into a serving bowl or into individual dipping cups. Arrange chilled peas around the dip and serve. Garnish with a little coarse sea salt if you like.
Amount Per Serving — Calories: 223, Total Fat: 17.92g, Sodium: 604mg, Total Carbs: 10.16g, Dietary Fiber: 4.02g, Sugars: 4.09g, Protein: 5.58g
Chef Curtiss Hemm is the Founder and Executive Director of Pink Ribbon Cooking LLC. His mission is to educate cancer survivors and those looking to prevent the disease in subjects related to how food, nutrition and diet can improve the quality of life before, during and after a cancer diagnosis, sharing simple and healthy recipes, techniques and approaches to cooking food the entire family will enjoy. www.pinkribboncooking.com
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