Made with avocado and edamame, this guacamole variation is both creamy and fresh. Serve with raw vegetables like celery, carrots and radishes for dipping or alongside baked pita chips as a healthy snack or appetizer. Makes about 2 cups.

  • 1 cup frozen shelled edamame, thawed
  • 1 small ripe avocado, peeled and pitted
  • 1 canned chipotle pepper in adobo sauce, finely chopped (optional)
  • 1/3 bunch cilantro
  • 1/4 white onion, roughly chopped
  • 2 limes, Juice of
  • Fine sea salt and freshly ground black pepper

Put edamame, avocado, chipotle, cilantro, onion and lime juice in a food processor and pulse until almost smooth. Add enough water (about 2 tablespoons) to make a creamy consistency and pulse again. Transfer guacamole to a bowl, season with salt and pepper and serve.

Nutritional Info:
Per Serving:Serving size: 2 Tbsp, 50 calories (25 from fat), 3g total fat, 0g saturated fat,0mg cholesterol, 75mg sodium, 5g carbohydrate (2g dietary fiber, 1g sugar), 4g protein

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