Installment two of our Boo(z)k(e) Club menu from Tuesday night is the edamame guacamole, which I happen to be eating leftovers of while I write this post. Speaking of leftovers, I’m also still working on the dishes. Oh, the joys of not having a dishwasher.
Not to say that anything is inherently unhealthy about guacamole, especially if you make it at home; avocados contain “good” fat (monounsaturated) after all. Still, good fat or bad fat, guacamole can be a relatively high calorie food, especially eaten with chips. By combining the avocado with edamame this recipe adds protein and fiber, creating a more well-rounded dip. It’s also really tasty.
From Cara’s Cravings
- 1 cup frozen, shelled edamame
- 1/4 cup nonfat plain Greek yogurt
- 1 tablespoon water
- 2 medium ripe avocados
- 3 cloves of garlic, minced
- 1/2 of a jalapeno pepper, seeded and minced
- 3/4 teaspoon salt
- 1 tablespoon lime juice
- 1 teaspoon cumin
- 2 tablespoons finely chopped onion
Cook the edamame according to package. In a food processor or blender, puree the edamame, yogurt and water until completely smooth. Roughly mash the avocados with a potato masher (or fork) in a large bowl. Stir in the edamame-yogurt puree, and the remaining ingredients. Adjust seasonings to taste, and refrigerate until ready to serve.
Yield: 12 servings (1 1/2 ounce, or 2 tablespoons, per serving).
Nutritional Information (per serving): 74 calories; 5.5 g. fat; 0 mg. cholesterol; 144 mg. sodium; 4.6 g. carbohydrate; 2.9 g. fiber; 2.7 g. protein