Thursday, May 24, 2012
One of our favorite cuisines is Mexican, and an essential accompaniment is (of course) guacamole. For a while now, I have been saving recipes for guacamole and finally decided it was time to make my own. I wanted to give it with a healthy twist incorporating one of my favorite foods - enter Edamame Guacamole.
This guacamole did not disappoint. There are little flecks of edamame throughout, adding a protein and fiber boost. Along with the good fats from the avocado, this guacamole is a nutrition powerhouse. The combination of the onion, chile and salsa (I used medium) give this guacamole some zip without being overpowering. Below I listed the amounts that I used, but really everything can be adjusted to taste. It is such a flexible and forgiving recipe. This Edamame Guacamole tasted so fresh and delicious, I almost grabbed a bag of baked tortilla chips and some crudites and called it dinner. Almost....but I needed to save some for a special recipe that I will be sharing with you tomorrow. Edamame Guacamole meets an old childhood favorite!
Yields approxmiately 2 cups
1 avocado, pitted and peeled
1 cup shelled edamame (thawed if frozen - that is what I used)
1/2 cup red onion, chopped
1 chipotle chile in adobo, chopped
1/4 cup salsa
2 to 3 garlic cloves, minced
juice of 1 lime
Salt and Pepper
Fresh cilantro, chopped (optional, to taste)
Put avocado, edamame, onion, chile, salsa, garlic and lime in food processor and pulse until smooth. Add cilantro, if desired. Tranfer to a bowl, add salt and pepper to taste and serve.
Adapted from Whole Foods