Have you been to the Whole Foods Market blog? They have some great recipes...and this is one of them. Lately I've been on an edamame kick - usually, I add them in my salad at lunch. I love the nutty flavor and texture, plus more importantly - they're a great source of protein and fiber, which keeps me full.
We are really trying to incorporate more fruits and veggies into our meals (well, who isn't these days?) We're having a good go at it, although there are times when fellowship schedules are less than conducive. When time permits, I methodically plan out our grocery shopping list, cook over the weekend, and plan meals for the week. Of course, as we all know, there are other weekends: weekends on call, or weekends out of town, or too-tired weekends that simply do not lend themselves to meticulous planning and cooking.
That's why I'm always on the lookout for an easy, healthy recipe that's downright unfussy. This edamame guacamole fit the bill. I almost never buy fresh edamame pods; I prefer the frozen beans, so I can have a permanent stash in the freezer. Avocados are a little bit less robust than frozen beans, but they keep pretty well in the fridge.
This guacamole takes about 5 minutes to make, and roughly chopping some onion is all the prep work you'll need to do. It has the familiar rich and creamy taste of avocado guacamole, but it feels a little more solid with the edamame. This dip will fill you up - no surprise, since it's packed full of healthy fats, protein, and fiber. We enjoyed ours as part of a light vegetarian meal. If you love edamame, try this one out!
adapted from the Whole Foods Market blog
1 small avocado
1 cup frozen shelled edamame, thawed
1/4 white onion, roughly chopped
juice of 1 lime
Put edamame, avocado, cilantro, onion, and lime juice in a food processor. Blend until smooth. Serve with crudités.
This is really the perfect 5 minute recipe for these hot, humid mid-summer days, when the last thing you want to do is turn on a stove! Thanks for stopping by, and hope you are staying cool!
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