It started with New York Times food columnist Melissa Clark’s recent article on a New York City restaurant serving guacamole that’s made using fresh English peas in addition to avocados. Twitter exploded, mostly in outrage. Even President Obama weighed in with: “respect the NYT, but not buying peas in guac. onions, garlic, hot peppers. classic.” Still, a host of food and recipe bloggers started publishing their own avocado-less “mockamole” creations. Jennifer McDaniel, MS, RDN, a dietitian and spokesperson for the American Academy of Nutrition and Dietetics, says that while avocados are an incredible source of vitamins, minerals, and healthy fats, there are some valid reasons for swapping them (every so often, of course) for other green ingredients when making your favorite Mexican dip. “For starters, avocados can be spendy, so alternative guacamole recipes are nice from a cost perspective,” she says. “What’s more, traditional guacamole turns brown after a day or so, which means it’s more likely to go to waste in your fridge—especially if you’re being conscious of serving sizes.” MORE: Up Your Hummus Game with This Veggie-Infused Bean Dip To that end, there’s also something to be said for the high fat and calorie content in avocados. Yes, they’re filled with heart-healthy monounsaturated fats. But research shows you only need as little as a teaspoon to get the benefits—and be honest, when was the last time you stopped yourself after a teaspoon or two of guac? Thought so. Ready to save some bucks and calories without sacrificing taste? Read on for four recipes that might even make President Obama a believer. 1. Edamole Craving guac, but got a basket of avocados that aren’t yet ripe? This recipe from Cook the Story calls for a bag of frozen, shelled edamame instead of avocados. Simply boil the beans and then purée with the usual guacamole ingredients, such as jalapenos, garlic, onions, and lime juice. Bonus: Frozen edamame has a way longer shelf life than avocados. 2. Broccomole “Oftentimes people’s barriers to veggies are due to texture or taste,” says McDaniel, “so when you purée a veggie and add herbs and spices, you can really transform the flavors into something different, making the vegetable more palatable.” Offer this “guacamole” made from broccoli to even the pickiest eaters and there’s a good chance you’ll get rave reviews. From the blog Domestic Fits, this recipe uses fat-free cream cheese, cashew cream, or silken tofu to create the texture of guacamole—minus the creamy avocados. MORE: 4 Ways To Turn Boring Hummus Into Fancy Dip 3. Green Pea Guacamole If the recipe that started the Peagate craze doesn’t interest you because it still calls for avocados, try this one from the blog Town and Cooking. All you need is 1 lb of frozen peas, a handful of cilantro, 1 clove of garlic, 1 lime, 1 small onion, and salt to taste. Cheap. Easy. Tasty. 4. Asparagus-and-Peas Guacamole This hearty, creamy dip from Chocolate Covered Katie is so delish, it may make you a mockamole convert. Simply purée skinny spears of asparagus, peas, and mayo or Greek yogurt (for texture) along with your go-to guac ingredients for a new take on the traditional dip.
