This delicious recipe is borrowed from the blog Two Peas and their Pod. It is a scoopable, chunky guacamole that pairs great with blue corn tortilla chips for super phyto-nutrient power. The edamame increases protein, which will keep you fuller longer.
Prep Time: 10 minutes
Yeild: 2-3 adult sized servings
Ingredients:
1 cup frozen shelled edamame, thawed
1 ripe avocado, peeled and pitted
1/2 cup chopped cilantro
2 cloves garlic, degermed, minced
1/4 onion, roughly chopped
1/2 jalepeno, finely chopped (optional)
Juice of 2 limes
1 ripe avocado, peeled and pitted
1/2 cup chopped cilantro
2 cloves garlic, degermed, minced
1/4 onion, roughly chopped
1/2 jalepeno, finely chopped (optional)
Juice of 2 limes
1 tsp ground cumin (optional)
2 to 3 tablespoons water
Salt and freshly ground black pepper, to taste
2 to 3 tablespoons water
Salt and freshly ground black pepper, to taste
Equipment: Food processor
Instructions:
Place edamame, avocado, cilantro, garlic, onion, jalapeno, and lime juice in the bowl of a food processor and pulse until combined. Add enough water to make a creamy consistency and pulse again. Pulse until smooth. Transfer edamame guacamole to a serving bowl and season with salt and pepper.
Recipe adapted February 2012.
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