Edamame Guacamole
Or as my sister calls it Kate's Crack! You're going to be using a food processor to really blend this so don't get too wound up about the quality or size of your chopping. Throw the pieces together, blend and enjoy! I serve it with Garden of Eatin' Blue Chili Lime Tortilla chips. This recipe is so easy and keeps really well in a sealed jar in the fridge. The acidity of the lime juice prevents the avocado from turning.
- Preparing Time: 10 minutes
- Total Time: 10 minutes
- Served Person: 10
guacamole
edamame
avocado
mexican
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 tbsp water
- sea salt and freshly ground pepper
- 1 cup shelled edamame (see note)
- 1 small ripe avocado, peeled and pitted
- 1 chipotle pepper in adobo finely chopped (see note)
- 1/3 bunch cilantro
- 1/4 sweet onion (spanish or vidalia are good) roughly chopped
- 2 limes juiced (see note)
- Carbohydrate 4.26154666666667 g
- Cholesterol 0 mg
- Fat 0.0838666666666667 g
- Fiber 1.14426664717992 g
- Protein 0.2956 g
- Saturated Fat 0.00893733333333333 g
- Serving Size 1 1 Serving (67g)
- Sodium 16.7323666666667 mg
- Sugar 3.11728001948675 g
- Trans Fat 0.0430813333333333 g
- Calories 12 calories
Add all ingredients to a food processor and pulse until smooth. If you have a mini food prep it works great, a big food processor is a little more cumbersome because it has so much empty space in which the ingredients can escape blending. Season with salt and pepper to taste. I serve it with blue chili lime corn chips.
