Black-eyed peas, total Greek peasant food!, get an elegant twist served up with sun-dried tomatoes inside an avocado. You can easily prepare this recipe without the salmon, which would make it great for vegans, too!
For 4 servings
2 ½ cups cooked black-eyed peas*
2 scallions, trimmed and chopped
8 sun-dried tomatoes in olive oil, drained, rinsed and coarsely chopped
2 tablespoons chopped fresh dill
4 tablespoons coarsely chopped smoked salmon
1 tablespoon fresh strained lemon juice
2 teaspoons smooth Dijon mustard
4 tablespoons extra virgin Greek olive oil
Salt and pepper to taste
2 ripe but firm avocados, halved and pitted
- It takes about 1 ½ cups of raw black-eyed peas to get 2 1.2 cups cooked. The best way to cook them so that they don’t turn grey is to bring them to a boil in ample cold water, drain immediately and place back in the pot with fresh water, then bring to a boil, reduce heat and simmer until tender but al dente, about 25 minutes. Remove, drain, and rinse under cold water.
Trim the tough upper parts and roots off the scallions and cut into thin rings or chop. Combine the black-eyed peas, scallions, sun-dried tomatoes, dill, and salmon in a mixing bowl.
Whisk together the olive oil, lemon juice, mustard, salt and pepper. Mix the dressing into the black-eyed peas andlet stand for 10 minutes.
Season the avocados lightly with a little salt. Spoon the black-eyed pea mixture into each hollowed out avocado half.