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
1cupfrozen shelled edamame
1ripe avocadopeeled, pitted and halved
1/4cupchopped fresh cilantro
1/2smallred onionfinely diced
2 - 3 smallcampari or other sweet tomatofinely diced
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.