Best 9 Spring Green Guacamole Recipes

SPRING PEA GUACAMOLE WITH CUCUMBER CRUDITES

Steps:

• Bring a large saucepan of salted water to a boil. Add the peas and cook for 1 minute. Drain and immediately rinse under cold water until room temperature. Drain well, then transfer to a food processor. Pulse until almost smooth. Add the avocado, lime zest and juice, and cilantro. Pulse until almost smooth. Add the scallion and jalapeno and pulse until well incorporated. Season to taste with salt. Transfer to a serving bowl and garnish with cilantro. Serve with the cucumber slices.

COPYCAT GUACAMOLE GREENS

Steps:

• For the cilantro-jalapeno vinaigrette: Whisk together the cilantro, lime juice, vinegar, cumin, sugar, jalapeno, 1/2 teaspoon salt and a few grinds pepper in a small bowl. Slowly drizzle in the oil, whisking, until the vinaigrette comes together and is well blended. (The vinaigrette makes enough for about 5 salads; refrigerate in an airtight container for up to 5 days.)
• For the salad: Soak the onion in a bowl of cold water for 10 minutes, then drain.
• Add the drained onion to a large bowl with the mixed greens, chicken, tomatoes and 2 tablespoons of the vinaigrette. Toss together and season with salt and pepper. Cut the avocado into small pieces. Top the salad with the avocado and a squeeze of lime and sprinkle with the tortilla chips.

GREEN CREAMY GUACAMOLE

Steps:

• Mash avocados in medium bowl.
• Add remaining ingredients; mix well.

FRESH GUACAMOLE

Steps:

• Combine the avocado, tomato, onion, serrano chile, salt, pepper, garlic powder, Worcestershire sauce, hot sauce, and cilantro leaves in a bowl and mix. Pour lime juice over the top of the guacamole. Serve immediately. To store for later use, place avocado pit in the bowl with the guacamole and then cover with plastic wrap, pressing the wrap down to the surface of the guacamole and store in refrigerator.

SPRING GREEN GUACAMOLE

Steps:

• Cook peas according to package directions; drain and place in a food processor. Add the sour cream, lime juice, avocado, onions, cilantro, chilies, garlic, salt and pepper; cover and process until blended. , Transfer to a small bowl. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.

JULIA'S NEW MEXICAN GUACAMOLE

Steps:

• Pit and spoon avocados into a small bowl and add cream cheese. Mash together until well blended.
• Add tomatoes and peppers to the mixture and mix well. Mix in lime juice, garlic powder, hot sauce, and salt. Chill for at least 20 minutes before serving.

GREEN GUACAMOLE

Steps:

• Combine avocado, cilantro, garlic, salt and pepper and mash all together (I like to do this on a cutting board with a potato masher).
• Add tomato and lime juice, stir in gently.
• Refrigerate 30 minutes.

SPRING GREEN GUACAMOLE

Steps:

• Cook peas according to package directions; drain and place in a food processor.
• Add the avocado, sour cream, onions, cilantro, lime juice, chilies, garlic, salt and pepper; cover and process until smooth.
• Transfer to a bowl; cover and refrigerate for 1 hour or until chilled.
• Serve with baked tortilla chips.

SPRING GREENS CARBONARA

Steps:

• Boil the kettle. Heat ½ tbsp oil in a large, deep frying pan or saucepan over a low-medium heat and sizzle the pancetta until crisp, about 5 mins. Once crisp, reduce the heat to as low as it will go to keep warm.
• Meanwhile, put the parsley, basil, mint and remaining oil in a small food processor and blitz until finely chopped. Or, finely chop the herbs using a sharp knife and omit the oil. Whisk the egg yolks and parmesan together in a separate bowl.
• Fill a large saucepan with boiling water from the kettle, season well with salt and bring to the boil on the hob, then cook the spaghetti for 10 mins until al dente. Add the asparagus and broccoli for the final 3 mins of cooking time, and the peas for the final 30 seconds.
• Lift the spaghetti into the pan with the pancetta using tongs, allowing a little water to be added with each addition of pasta. Drain the boiled veg but reserve a mug of the cooking water, then add the veg to the pan with the spaghetti and pancetta. Keep the heat set as low as possible and ensure there is a small puddle of the pasta cooking water in the bottom of the pan. This will prevent anything catching and help loosen the sauce.
• Scrape all of the herb mixture and the egg and cheese over the warm spaghetti mixture and use tongs to toss everything together, ensuring each strand of spaghetti is well-coated. Continue tossing the pasta through the sauce for a few minutes, turning the heat up slightly if needed until the sauce thickens and clings to the spaghetti. Add splashes of the reserved pasta cooking water if the sauce becomes too thick - the spaghetti should be glossy and shiny when ready.
• Divide between bowls and top with extra parmesan, a grinding of black pepper and a drizzle of extra virgin olive oil, if you like.