1 cup frozen shelled edamame, thawed
1 small, ripe avocado, peeled and pitted
1 chipotle pepper in adobo, finely chopped (optional)
¨÷ bunch cilantro
¼ white onion, roughly chopped
2 limes, juiced
2 to 3 tablespoons water
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
Put edamame, avocado, chipotle, cilantro, onion and lime juice in a food processor and pulse until almost smooth. Add enough water to achieve a creamy consistency and pulse again. Transfer guacamole to a bowl, season with salt and pepper, and serve. This recipe makes about 2 cups.
Per serving (about 1.5 oz/42g-wt.): 50 calories (25 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 75mg sodium, 5g total carbohydrate (2g dietary fiber, 1g sugar), 4g proteinMade with avocado and edamame soy beans, this guacamole variation is both creamy and fresh. Serve with raw vegetables like celery, carrots and radishes for dipping or alongside whole grain crackers as a healthy snack or appetizer.