Edamame Guacamole
A healthy twist on traditional guacamole featuring edamame beans and broccoli blended with creamy avocado, fresh lime, and classic Mexican flavors. Perfect as a dip or spread.
Ingredients
- •1 cup frozen edamame beans
- •1 cup fresh broccoli florets
- •1 cup avocado
- •1⅓ tablespoon fresh lime juice
- •½ teaspoon garlic
- •¼ teaspoon jalapeño
- •2 tablespoon tomato
- •1 tablespoon red onion
- •1 tablespoon green onions
- •1½ teaspoon fresh cilantro
- •½ teaspoon kosher salt
- •1 pinch freshly ground black pepper
Cooking Instructions
- 1.
BRING a medium pot of water to a boil. Prepare an ice bath and set aside.
5 min
- 2.
COOK the edamame beans at a rolling boil until tender, 10 to 11 minutes. Drain the beans into a strainer and shock in the ice bath. Drain well.
11 min
- 3.
PUREE the avocado, lime juice, garlic, and jalapeño in a food processor at high speed. Add the edamame beans and the process on high speed.
5 min
- 4.
MEANWHILE, cook the broccoli at a rolling boil until tender, 7 to 8 minutes. Drain the broccoli and shock in the ice bath. Drain well and pat dry.
8 min
- 5.
ADD the broccoli to the edamame mixture and process on high speed until very smooth, scraping down the sides of the bowl as needed to incorporate all the ingredients.
5 min
- 6.
TRANSFER the mixture to a medium bowl and fold in the remaining ingredients, mixing with a rubber spatula until well incorporated.
3 min
- 7.
TRANSFER the guacamole to an airtight container and refrigerate until chilled, about 1 hour, before serving with accompaniment of choice. (The guacamole will keep in the refrigerator for up to two days.)
60 min