Pea-camole
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Servings
2 cups
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Calories
416 kcal
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Course
Condiments
Pea-camole
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This dip is a great way to get picky kids to gobble up their veggies. Use crunchy carrot sticks for dipping and you’ll get a two-fer on the healthy food intake.
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Ingredients
- 1 cup shelled peas
- 1 poblano pepper
- 2 avocados
- 1 tomato diced
- 1 lime
- 1 clove garlic diced
- salt
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Instructions
- Set a pot of water to boil and cook the peas until they are easily mashed with a fork. Drain, rinse with cold water, and set aside.
- Meanwhile, broil the poblano pepper until blistered, flipping over once. Remove the pepper to a plastic bag and seal - this will release steam and help loosen the skin from the pepper.
- Peel the avocado and scoop the flesh into a medium bowl. Mash with a fork until it is the consistency you desire. Halve the lime and squeeze out the juice over the avocado. Mash the peas and add them to the avocado.
- Remove the blackened skin from the pepper, remove the seeds, and dice. Add the pepper, tomato, and garlic to the bowl. Add salt to taste and serve.
Nutrition Information
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Calories
416kcal
(21%)
Carbohydrates
37g
(12%)
Protein
9g
(18%)
Fat
30g
(46%)
Saturated Fat
4g
(20%)
Sodium
23mg
(1%)
Potassium
1436mg
(41%)
Fiber
20g
(80%)
Sugar
9g
(18%)
Vitamin A
1580IU
(32%)
Vitamin C
115.6mg
(128%)
Calcium
65mg
(7%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 37g | 12% |
| Protein | 9g | 18% |
| Fat | 30g | 46% |
| Saturated Fat | 4g | 20% |
| Sodium | 23mg | 1% |
| Potassium | 1436mg | 31% |
| Fiber | 20g | 80% |
| Sugar | 9g | 18% |
| Vitamin A | 1580IU | 32% |
| Vitamin C | 115.6mg | 128% |
| Calcium | 65mg | 7% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
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