SERVES 6 • PREP TIME: 10 MINUTES
LOW-CARB • LOW-SODIUM • VEGAN
5-INGREDIENT, 30 MINUTES OR LESS, ONE-POT
This guacamole has the perfect texture—creamy from the ripe, rich, and buttery avocado, chunky from the pulsed edamame, and crunchy from the red bell peppers. I enjoy this dip paired with
Whole Wheat Seed Crackers
and my favorite crudité trio—fresh cauliflower, carrots, and asparagus. This edamame-guacamole dip can also give a nice flavor boost to the
Tofu-Chive Cream Cheese Sandwich
instead of avocados, or to the
Salmon Tacos with Cabbage Slaw
.
2 medium avocados, ripe
½ cup frozen cooked edamame, thawed
½ medium red bell pepper, diced (½ cup)
2 tablespoons lime juice
¼ cup packed cilantro, leaves only
½ teaspoon freshly ground black pepper
In a medium bowl for a food processor, pulse the avocados, edamame, bell pepper, lime juice, cilantro, and black pepper until the desired consistency is achieved, 10 to 15 seconds.
FLAVOR TIP:
To add some heat, blend in ½ jalapeño pepper with 1 teaspoon of low-sodium hot sauce.
Per serving (¼ cup):
Calories: 146; Total fat: 11g; Saturated fat: 2g; Cholesterol: 0mg; Sodium: 11mg; Potassium: 402mg; Magnesium: 23mg; Carbohydrates: 10g; Sugars: 1g; Fiber: 6g; Protein: 4g; Added sugar: 0g; Vitamin K: 6mcg