vocados have lots of heart-healthy fat, but they can also be high in calories. To lighten up this guacamole, I throw in some mashed green peas-no one will ever guess they're in there. Blue corn chips are more nutritious than yellow and they have an unusual color that appeals to kids. Use this guacamole as a dip and as a topping for my chicken soft tacos.

You will need:

• Measuring cups and spoons
  
• A strainer
  
• A food processor or blender
  
• A bowl
  
• A spoon
  

Ingredients:

• 1/2 cup C&W organic frozen no salt added petite peas
  
• 1 ripe Hass avocado, washed
  
• 5 tablespoons Gelson's Finest salsa, mild or hot
  
• 1/8 teaspoon salt
  
• 8 ounces Guiltless Gourmet baked blue corn tortilla chips
  

Instructions:


1. Measure the peas into the strainer. Put the strainer in the sink and let the peas defrost, about 15 minutes. Gently shake the strainer so the water drains out.
   

2. Transfer the peas to a food processor or blender and pulse them a few times to mash them up.
   

3. Peel the avocado and break it into chunks with your fingers or cut it with a knife. Throw away the pit. Add the avocado chunks to the food processor and process until smooth.
   

4. Scoop the mixture into a bowl and measure in the salsa and salt. Mix well. Serve with baked tortilla chips.
   

5. 
   

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