i could eat chips and dip for a meal anyone else as avocado display image 5e963ea2

I Could Eat Chips And Dip For A Meal. Anyone Else As Avocado

I could eat chips and dip for a meal. Anyone else? As avocados fade out of season, substituting frozen edamame is an easy and cost efficient way to get the make the fresh summer guacamole you crave.

A surprise ingredient here is how we use the limes. This recipe calls for a whole lime (rind roughly removed), taking advantage of the extra fiber and vitamins attached to all the pulp inside. We’re already using a blender here, so you may as well put it to work!

??‍?: Easy
⏰: 20 minutes
?: Gluten-free, dairy-free, vegan

1 c. frozen shelled edamame, thawed
1 large avocado, peeled and pit removed
2 large limes – 1 peeled, both cut in half
1 tsp. salt (more to taste)
1/4 tsp. paprika
1/4 tsp. chili powder
1/8 tsp. ground cumin
1/8 tsp. nutritional yeast
1 tbsp. olive oil (to taste)

1 Roma tomato, diced
1/4 c. red onion, diced
1/2 jalapeño pepper, seeded and minced (to taste)
2 tsp. minced garlic
2 tbsp. fresh cilantro, finely chopped (plus more for garnish)

– @siete chips
– carrot sticks
– bell pepper slices
– steamed asparagus

1. Cook the edamame according to package instructions. Rinse with cool water in strainer and set aside to cool.
2. In a food processor, combine the avocado, peeled lime and spices. Add edemame from strainer. Blend on low until smooth, adding oil if needed.
3. Transfer guacamole to medium mixing bowl, folding in the tomato, onion, jalapeño, garlic and cilantro. Adjust salt to taste, then garnish with cilantro
4. Cover bowl tightly with lid and chill for 10 minutes before serving.

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