Edamame Guacamole Recipe
Recipe by: Ayla Sadler via Dr. Axe – Pumpkin Blueberry Pancakes Recipe
Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook
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.
COURSE: Appetizer, Snack
DIFFICULTY: Easy
SERVINGS: 6
Ingredients
▢ 1 cup frozen shelled edamame thawed
▢ 1 avocado
▢ 2 teaspoons lime juice
▢ 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
Instructions
- 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.
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