Made with avocado and edamame, this guacamole variation is both creamy and fresh. Serve with raw vegetables like celery, carrots and radishes for dipping or alongside baked pita chips as a healthy snack or appetizer.
- 1 cup frozen shelled edamame, thawed
- 1 small ripe avocado
- 1 canned chipotle pepper in adobo sauce, finely chopped
- 1/3 bunch fresh cilantro
- 1/4 white onion, roughly chopped
- Juice of 2 limes
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Put edamame, avocado, chipotle, cilantro, onion and lime juice in a food processor and pulse until almost smooth.
Add enough water (about 2 tablespoons) to make a creamy consistency and pulse again.
Transfer guacamole to a bowl, season with salt and pepper and serve.
Per serving: 2 Tbsp, 50 calories (25 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 75mg sodium, 5g carbohydrates (2g dietary fiber, 1g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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