This is a great-tasting, healthier, and lower-fat version of guacamole. I brought this appetizer to a friend’s house this weekend and everyone wanted the recipe! The broccoli beefs up the vitamin quotient while the edamame beans increase the protein, making this a great nutritionally balanced snack. I adapted this recipe slightly from the one in Julie Van Rosendaal’s book Grazing.
½ c. fresh or frozen edamame (these are soybeans that are not quite ripe)
2 broccoli stalks, peeled
½ red onion, chopped
1 glove garlic, minced
1 jalapeño, seeded and chopped
1-2 ripe avocados, peeled and pitted
¼ cup chopped cilantro
Juice of 1 lime
Salt to taste
Bring a small pan of water to a boil and cook the edamame beans and broccoli until very tender. Drain and rinse under cold water to cool. Put the edamame, broccoli, onion, garlic, and jalapeño in a food processor and blend until smooth. Add the avocado, cilantro, lime juice, and salt and pulse until blended. Voila! Serve with cut up vegetables or brown rice crackers.
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