Edamame Guacamole

Made with both edamame and avocado, this guacamole is lower in fat and has a boost of protein compared to traditional guac. Serve this with veggies, tortilla chips or use as a spread on wraps and sandwiches.

Vegan | Gluten Free

Servings cups

Ingredients

1 cup frozen shelled edamame
1 whole lime peeled
3 tablespoons water
2 cloves garlic
1 ripe avocado peeled, pitted and halved
1/4 cup chopped fresh cilantro
1/2 small red onion finely diced
1 small jalapeno finely diced
2 - 3 small campari or other sweet tomato finely diced
1/8 teaspoon ground cumin
1/2 teaspoon sea salt

Instructions

In a small saucepan, add the edamame and enough water to just cover the beans. Bring the pot to a boil over high heat. Reduce to medium high and cook for about 12 minutes. Once done, drain and rinse with cold water.
Add to your blender or food processor, the whole lime, water and garlic. Blend until broken down, then add the edamame and half of the avocado. Blend until smooth and creamy. Stop and stir down, as needed. Add more water, if needed, to blend properly.
In a small bowl, smash the remaining avocado half with a fork. I like to keep it a little chunky. Add the edamame mixture as well as the cilantro, onion, jalepeno, tomato, cumin and salt. Stir to combine.
Refrigerate for at least 30 minutes before serving.

Notes

Inspired by Edamame Guacamole, How Not To Die Cookbook, Dr. Michael Greger, M.D., FACLM