With all the summer gatherings and picnics that will take place all summer long, we are still thinking “Slim & Trim” on the recipes!
This is guacamole taken to the next (nutritional) level, punched up with extra protein and fiber from edamame, otherwise known as the “gorge green soybean.”
It is significantly less fat than traditional guacamole and adds heart-healthy soy protein. Served with raw vegetables or alongside baked chili lime pita chips….. we’re thinking….. Yum!
1 cup frozen shelled edamame, thawed
1-2 tomatoes, optional
1/2 cup chopped cilantro
2 cloves garlic, minced
1/4 red onion, roughly chopped
1/2 jalepeno, finely chopped, optional
Juice of 2 limes
2 to 3 tablespoons water
sea salt and freshly ground black pepper, to taste
Add edamame, avocado, cilantro, garlic, onion, jalapeno, and lime juice in the bowl of a food processor and pulse until combined.
Add enough water to make a creamy consistency and pulse again until smooth. Now add the chopped tomatoes.
Transfer edamame guacamole to a serving bowl and season with salt and pepper.
*this guacamole is also fabulous as a spread on sandwiches.
Baked Chili-Lime Chips Ingredients
1/4 cup freshly squeezed lime juice
1 teaspoons canola oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon sea salt
12 (6-inch) corn tortillas or pitas
Preheat oven to 400°F. Stir together lime juice and canola oil, brush on both sides of each tortilla/pita using a pastry brush. Mix together cumin, chili powder and salt.
Stack tortillas, and cut into 6 to 8 triangles (if you like them larger or smaller, it’s up to you). Spread out on a baking sheet, and sprinkle with mixture. Bake about 10-12 minutes until lightly browned.