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Edamame Guacamole
Submitted by The Church Cook (Kay Heritage) on February 20, 2013 in Appetizers, Cold Dips
| Prep Time Cook Time |
Servings 2 | Difficulty Easy |
Ingredients
- ½ cups Frozen Shelled Edamame, Completely Thawed
- 1 clove Small Clove Garlic, Minced
- ½ teaspoons Sea Salt
- 2 Tablespoons Cilantro Leaves, Chopped
- 1 teaspoon Jalapeño, Chopped
- 2 Tablespoons Grated Onion
- ½ teaspoons Pepper
- 1 whole Lime, Juiced
- 1 whole Avocado Firm, But Ripe, Peeled, Seeded And Diced In Chunks...
Preparation Instructions
Note: if you have a mortar and pestle, there is no need to mince or chop any of these ingredients, just pound away. If not, use a food processor and follow the recipe.
Process edamame, garlic, salt, cilantro, jalapeño, onion, and pepper, until finely chopped. (If using a mortar, pound with pestle until well crushed.) Add lime juice and whirl a few more times to incorporate. Add diced avocado and pulse 4-5 times until well blended.
Serve this healthy guacamole in a pretty bowl with warmed tortilla chips. You will need to double the recipe. It’s never enough.
