EDAMAME GUACAMOLE

This guacamole recipe is a spin on my Miso Cilantro Edamame Dip. It is fresh and flavourful and absolutely packed with antioxidants, fibre, healthy fats, and plant-based protein. I love to serve it with tortilla chips, crackers, and crudités, or use it as a topping for toast, pizza, salad, eggs, baked potatoes, or roasted vegetables.

Ingredients for approximately 2 cups Edamame Guacamole:

• 1 cup frozen shelled edamame beans

• 1 ripe avocado, peeled and pitted

• 1/4 to 1/2 cup fresh cilantro, mainly leaves, adjusted to taste (or substitute parsley)

• 1/4 cup diced green onion

• 1/4 cup lime juice

• 1 Tbsp Shiro miso paste

• 1/2 to 1 Tbsp fresh grated ginger, adjusted to taste

• 1/4 cup extra-virgin olive oil

• 1 tsp sea salt, or more to taste

• 1/4 tsp ground black pepper

• optional hot sauce, adjusted to taste

Directions:

1. Put edamame in small pot of boiling salted water and cook for 7 minutes.  Drain and rinse with cold water.

2. Put edamame, avocado, cilantro, lime juice, ginger, and miso in food processor or blender container and blend well.  

3. With machine running, slowly drizzle in olive oil, stopping to scrape the bottom and sides with a spatula as needed.

4. Season to taste and add hot sauce and/or additional lime juice, ginger, miso, or olive oil as needed for desired taste and consistency.

Edamame Guacamole can be stored in an airtight container in the fridge for a week.

Edamame Guacamole served with baby carrots, grape tomatoes, toasted sprouted grain bread and bagel pieces, hemp hearts, and seedling salad.