Prep 5 mins
Cook 5 mins
Looks like guacamole, but this healthier version made with edamame is a nutritious alternative. Can be made a day ahead & chilled. Serve with cut up veggies.... From Cooking Light Jan 2008.
- 177.44 ml frozen edamame, thawed & shelled
- 44.37 ml water
- 29.58 ml extra virgin olive oil
- 14.79 ml fresh lemon juice
- 1.23 ml kosher salt
- 1.23 ml hot pepper sauce
- 1 garlic clove, halved
- Combine all ingredients in a food processor & process until smooth.
- Cover & chill.
I picked up this very same magazine & feel in LOVE with this recipe. I'm not a lover of avocado, so figured this was worth a try seeing as my husband loves guac. I've made it more times than I can count & have changed things up a bit. I use a combo of Franks Redhot sauce & the green tabasco. I also add a jalapeno & a 1/4 cup of yellow onion to the mix as well. I sometimes use lime instead of lemon or both. Lime flavored tortilla chips or veggies work great for dipping. I was about to post this & am glad I checked first! This also lasts A LOT longer than avocado guac. I love the great fresh taste & smell of this!! Great choice!!
Quick, easy, and delicious. Everyone loved this guacamole alternative.