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Pea-camole
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.
Servings: 2 cups
Calories: 416 kcal
Course:
Condiments
Ingredients
- 1 cup shelled peas
- 1 poblano pepper
- 2 avocados
- 1 tomato diced
- 1 lime
- 1 clove garlic diced
- salt
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.
Cup of Yum
Nutrition Information
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
% 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.