Ingredients
2 ripe avocados
1 cup snap peas, blanched and chopped
1 bunch scallions, chopped
½ bunch cilantro, chopped
2 teaspoons Buona Cucina Specialty Champagne Vinegar
Juice of 1 lime (freshly squeezed)
Pinch of smoked salt (or to taste) Buona Cucina Hickory or try our Applewood, or Mesquite.
Directions
Blanch the peas: Bring a small pot of water to a boil. Add snap peas and cook for 1 minute. Drain and cool under cold water, then chop finely.
Mash the avocado: In a medium bowl, mash avocados until creamy but slightly chunky.
Mix ingredients: Add the chopped snap peas, scallions, and cilantro to the mashed avocado.
Add Vinegar and seasoning: Stir in champagne vinegar, lime juice, and a pinch of smoked salt.
Serve: Enjoy immediately with chips, toast, or alongside grilled vegetables.
Recipe by Chef Chris Kaye