(photography by Elaine Gordon)
by Elaine Gordon, Eating by Elaine
This fresh and boldly flavored vegan and gluten free black-eyed pea and avocado salsa is the perfect and refreshing for summer. It is quick and easy to make and goes great with your favorite chip. It is full of fresh zesty flavor and can be made spicy or mild depending on your preference.
Black-eyed peas are earthy and have a similar texture to black beans. In this recipe I paired them with creamy avocado chunks, juicy sweet cherry tomatoes, pungent crispy red onions, tangy lime and fresh herby cilantro. You can add diced jalapeno for some heat too. I love how simple the ingredients are yet they offer so much flavor and bright color to the dip.
What are the health benefits of this Black-Eyed Pea Avocado Salsa?
This salsa-like dip reminds me of a chunky guacamole with some added plant-based protein from the black-eyed peas. You can dip your favorite chip in it or even enjoy it plain as a salad. Either way it is delicious and offers wonderful health benefits. Black-eyed peas are an excellent source of vitamin B1 and a good source of fiber, magnesium, phosphorous and zinc. The avocado adds a cool creaminess to the salsa dip and help to make it more satisfying. Plus, avocado adds healthy fats, dietary fiber and nearly 20 vitamins and minerals such as potassium, folate, vitamin E, C and B6. Tomatoes are low in calories and are high in vitamin A and C and are a good source of potassium. They also offer incredible heart health benefits.
How to achieve the perfect avocado for this dip:
Having a perfectly ripe avocado is key for this recipe. When shopping for avocados look for avocados with no soft spots. To accelerate the ripening process, place the avocado in a brown paper bag along with an apple, banana or tomato and place in the warmest spot in your kitchen. You will know it is perfectly ripe when the skin changes from green to slightly black and it it still firm but yields a gentle pressure. Once ripe you can refrigerate for two to three days.
NOTE: I like to chill my ingredients in advance so the dip is cold when I serve it. It is best when fresh. If you want to make it ahead of time, I recommend adding the avocado just before serving.