Pea, Avocado and Mint Dressing Used Two Ways

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I’ve seen a few versions of this recipe floating around but I knew it wouldn’t be hearty enough on its own for a meal for my family (I kept on seeing it on toast or as a dip for chips). So tonight, as usual, I am going to MacGuyver that recipe and make it something the Suhlizis would eat.

As our au pair isn’t the biggest fan of chicken, I made two versions: veggie and chicken.

Ingredients (leave the chicken out if cooking the veg version):

  • Two large boneless, skinless chicken breasts
  • One bag of frozen peas
  • One avocado (peeled and seeded)
  • One cup of mint leaves
  • Jalapeno, finely diced, to taste
  • Half of a red onion, roughly chopped
  • One can of chickpeas (more will go into the veg version than the chicken version)
  • A few handfuls of fresh spinach
  • A few stalks of raw dinosaur kale
  • Cherry tomatoes
  • Limes (both zest and juice)
  • Sriracha sauce to taste
  • Half a cup of toasted pine nuts

Chop the boneless, skinless breasts into one inch chunks. Add salt and pepper and marinate in yogurt, sriracha and lime juice, covered and in the fridge, for a few hours.

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Cook the peas as directed on the package. As mentioned previously, I like the steam in the bag kind. Cooks for five minutes and little to no mess. While that steams, in a dry sauté pan, toast the pine nuts and set aside.  The picture here shows the before and after. A lot of times I toast them up a bit darker as hubs REALLY likes that, um, burnt flavor. Not my thing. I went a bit less toasty tonight.

PicShells

In a food processor or using a stick blender (whichever is handy…I made the mistake of being TOO handy and using my vitamix. NOT the best tool suited for the job), puree the cooked peas, the avocado and mint and a few pine nuts until smooth. Tasting it along the way, I also pureed in some jalapeno, lime juice, some lime zest and salt and pepper.

Put two tablespoons of olive oil and a pat of butter into the pan over medium high heat. When the oil is glistening, add the half of the red onion and then, a minute or so later, the chicken. Turn the chicken once the panside is slightly browned. If the yogurt becomes too liquid-y in while you are cooking, drain it out and put it back on the stove. The more liquid, the less browned. Continue to turn and cook through (using a instaread thermometer if needed) and remove to a separate plate. Dollup on a few spoonfuls of the pea/mint/avocado mixture to the chicken.

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Add a bit of olive oil to the pan and add the rest of the red onion and the chiffonaded, stemmed kale, cut into small pieces. If you have any handy, pour in a 1/4 cup of wine (any color) when the kale starts to turn color. It really adds a depth of flavor and cuts the sharpness of the kale. Add the cherry tomatoes whole and chickpeas to the pan to warm. Cook the kale until tender but not wilted.

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(This is when I add the wine…when it looks like this)image (4)-005

Because two plates of the three will be non-veg, put this together on/in the plates/bowls you will be using. Chop the spinach into one inch pieces and then put the fresh spinach on the bottom of the bowl. Top with a bit of the pea/mint/avocado mixture. If you are adding the chicken, add it now. Then top with the veg mixture. More chickpeas for the veggie dish. Then add some more of the pea/mint/avocado mixture and top with a boat load of toasted pine nuts and more sriracha.

This was INCREDIBLY filling. I could have had half a bowl and been satisfied. But it was so GD healthy, that I stuffed it back guilt free. This would be fantastic for a group of people (luncheon, shower, etc.) and could probably be improved by grilling the chicken instead of sauteeing it. I might also consider thinning out the pea/mint/avocado mix by making it more of a dressing…maybe some vinegar/olive oil? More like a salad dressing. It was so thick, it was a bit difficult to mix.

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