- 1 cup fresh or thawed frozen peas
- 1 small red onion, minced
- 1/4 cup fresh lime juice
- Kosher salt
- 3 Hass avocados, peeled, pitted and finely diced
- 1/4 cup extra-virgin olive oil
How to make this recipe
In a medium saucepan of salted boiling water, blanch the peas until crisp-tender, about 1 minute. Drain and cool under running water, then drain on paper towels.
In a bowl, mix the onion with the lime juice and 3/4 teaspoon of salt; let stand for 10 minutes. Fold in the avocados, peas and oil, season with salt and serve.
The salsa can be refrigerated overnight.