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Garlic, Lemon Zest Peas Smashed with Avocado by Petite Kitchen

Garlic, Lemon Zest Peas Smashed with Avocado by Petite Kitchen


Courtesy of Petite Kitchen

Serves 4 as a side, or 2 as a light lunch



3 cups frozen peas (about half a large packet)

1/2 a brown onion, finely sliced

2 tbsp butter (or olive oil)

4 cloves of garlic, finely chopped

zest and juice of one lemon

a handful of italian flat leaf parsley, finely chopped

1 ripe avocado, roughly chopped in to pieces

a handful of pumpkin seeds

a good drizzle of Frantoio extra virgin olive oil (see note below) *


In a large saucepan on medium heat, melt the butter or olive oil until sizzling. Add the garlic, and peas, then cook while stirring for a couple of minutes until the garlic starts to brown. Add the lemon zest and juice, parsley, avocado, pumpkin seeds and a large pinch of salt and pepper. Using a spoon, or potato masher roughly mash together until well combined. Drizzle with a good glug of extra virgin olive oil.




*gluten free *grain free *wheat free *dairy free (if olive oil is used in place of butter) *vegetarian 






* Note from Eleanor Ozich, Petite Kitchen.

I have used Frantoio extra virgin olive oil from Simunovich Olive Estate. It has lovely green flavors and brings a beautiful depth and intensity to this salad.  It can be purchased from most specialty food/health stores or on their website here. 

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