Edamame has been a long-time favorite snack of mine. They’re so good I can eat a seemingly endless amount of them right from their pods. This recipe calls for them to be incorporated into a creative take on guacamole, which I love just as much as enjoying them au naturel.
The problem with guacamole is that most people want to dip salted, deep-fried tortilla chips into it. Don’t do it! Skip the chip in favor of raw vegetables, such as carrots or bell pepper strips. Or, do as I do, and dip with steamed asparagus.
- 1 cup frozen shelled edamame thawed
- 1 avocado
- 2 teaspoons blended peeled lime
- 1 teaspoon Savory Spice Blend
- 1 Roma tomato finely chopped
- 1 tablespoons fresh cilantro chopped
- 1 tablespoon red onion minced
- 1 tablespoon jalapeño minced (optional)
- ground cumin to taste
- steamed asparagus or raw vegetables for dipping
Cook the edamame in a saucepan of boiling water until tender, 10 to 12 minutes. Drain and set aside to cool. In a food processor, combine the edamame, avocado, lime, Savory Spice Blend, and cumin, and process until smooth. Transfer to a bowl and fold in the tomato, cilantro, onion, and jalapeño (if using). Serve with vegetables for dipping.