All the flavors you love of guacamole with an added boost of protein and fiber make this Edamame Guacamole super flavorful and a good for you dip.
MAKES 2 CUPS
- 1 c. frozen edamame beans, thawed
- 1 c. fresh broccoli florets
- 1 c. avocado, chopped
- 1 Tbsp. plus 1 tsp. fresh lime juice
- ½ tsp. garlic, minced
- ¼ tsp. jalapeño, minced
- 2 Tbsp. tomato, chopped and seeded
- 1 Tbsp. red onion, minced
- 1 Tbsp. green onions, thinly sliced
- 1½ tsp. fresh cilantro, chopped
- ½ tsp. kosher salt
- Pinch freshly ground black pepper
BRING a medium pot of water to a boil. Prepare an ice bath and set aside.
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.
PUREE the avocado, lime juice, garlic, and jalapeño in a food processor at high speed. Add the edamame beans and process on high speed.
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.
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.
TRANSFER the mixture to a medium bowl and fold in the remaining ingredients, mixing with a rubber spatula until well incorporated.
TRANSFER the guacamole to an airtight container and refrigerate until well chilled, about 1 hour, before serving with accompaniment of choice. (The guacamole will keep in the refrigerator for up to two days.)
CALORIES: 25; TOTAL FAT: 2 G; CARBOHYDRATE: 1 G; DIETARY FIBER: 1 G; PROTEIN: 1 G
Interested in more Miraval recipes? Shop our Mindful Eating Cookbook here.
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