Prep 20 mins
Cook 4 mins
I first saw this in a magazine a few years back, and have enjoyed it ever since. The original recipe was a bit bland for my tastes, so I've spiced up my version a bit. It is a great way to use those broccoli stems, if you make a recipe that called for only the crowns. Remember to remove the seeds from the peppers if you do NOT want the heat. (Times Do Not include the time for the edamame and broccoli to cool.)
- 1⁄2 cup edamame (shelled)
- 1⁄2 cup broccoli stem (peeled & chopped)
- 2 avocados
- 1 lemon, juice of
- 1 lime, juice of
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon chili powder
- 1⁄4 teaspoon garlic powder
- 1⁄4 cup yellow onion (diced fine)
- 2 garlic cloves (minced fine)
- 1 small fresh jalapeno (minced fine *remove seeds if you don't want the heat.)
- 1 small tomatoes (diced fine)
- 1 tablespoon fresh cilantro (minced)
- Simmer edamame in 2 cups water for 2 minutes. (Make sure to use the beans out of the shells, NOT the whole edamame pods).
- Remove edamame from the pot with a slotted spoon and set aside to cool.
- Blanche the peeled broccoli stems in the same water for about 2 minutes.
- Drain and set aside to cool.
- When edamame and broccoli are cooled, purée both together in a blender, until smooth.
- Cut avocados in half, remove pits, and spoon out the avocado from its skin into a large bowl.
- Mash the avocados together with the lemon and lime juice.
- Add the edamame-broccoli mixture to the avocado and stir together well.
- Fold in the remaining ingredients, including the spice mixture.
- Taste and adjust the seasonings to your own taste from there.
You forgot the avocados in the ingredient list.