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Do you love gaucamole but always end up eating too much and regretting it? Then you NEED to try making this Edamame Guacamole. It is super delicious, and GOOD for you! An added bonus is that the edamame helps keep the avocado from turning brown quickly! It's a WIN-WIN!
I found this recipe in the Journal Sentinel last year as a recipe suggestion for the Superbowl (go PACK...just not this year apparently). Serve it with yellow bell pepper strips and you've got yourself a great green and gold party food!
Edamame Guacamole (serves 6)
1 cup shelled edamame (about 12 ounces unshelled)
½ cup skim milk
2 tablespoons chopped fresh cilantro plus cilantro for garnish (divided)
2 minced garlic cloves
2 jalapeno peppers
1 large ripe avocado
2 teaspoons fresh lime juice
Salt and pepper to taste
Finely chopped yellow bell pepper for garnish
Cook edamame in salted boiling water 5 minutes. Drain and cool to room temperature.½ cup skim milk
2 tablespoons chopped fresh cilantro plus cilantro for garnish (divided)
2 minced garlic cloves
2 jalapeno peppers
1 large ripe avocado
2 teaspoons fresh lime juice
Salt and pepper to taste
Finely chopped yellow bell pepper for garnish
Combine edamame, soymilk or milk, the 2 tablespoons cilantro, garlic and chiles, if using, in bowl of food processor.
Process until mixture is very smooth, about 3 minutes. Set aside.
Peel and pit avocado and place in medium mixing bowl. Add lime juice and mash with a fork, leaving small chunks.
Add edamame mixture and stir just to combine. Season with salt and pepper. Garnish with cilantro and yellow peppers for a green and gold touch. Serve with veggies (or tortilla chips if you are a rebel).
Nutrition per serving (serving size 1/6th of dip):
Calories: 124; Fat: 6.4g; Carbs: 11g; Protein: 7.9g; Cholesterol: 0.4mg
***This delicious take on guacamole is adapted from "Stop the Clock! Cooking" by Cheryl Forberg (Avery, 2003, $17.95).***
2 comments:
I am going to have to try this!
That sounds awesome! I love the added protein.
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