Edamame Guacamole

Ingredients for Edamame Guacamole

• 1 c. frozen edamame beans, thawed

• 1 c. fresh broccoli florets

• 1 c. avocado, chopped

• 1 tablespoon plus 1 teaspoon fresh lime juice

• 1/2 teaspoons garlic, minced

• 1/4 teaspoons jalapeño, minced

• 2 tablespoons tomato, chopped and seeded

• 1 tablespoon red onion, minced

• 1 tablespoon spring onions, thinly sliced

• 1 1/2 teaspoons fresh coriander, chopped

• 1/2 teaspoons kosher salt

• Pinch freshly ground black pepper

BRING a medium pot of water to a boil. Prepare an ice bath and set aside.

COOK the edamame beans at a rolling boil until tender, 10 to 11 minutes. Drain the beans into a strainer and shock in the ice bath. Drain well.

PUREE the avocado, lime juice, garlic, and jalapeño in a food processor at high speed. Add the edamame beans and the process on high speed.

MEANWHILE, cook the broccoli at a rolling boil until tender, 7 to 8 minutes. Drain the broccoli and shock in the ice bath. Drain well and pat dry.

ADD the broccoli to the edamame mixture and process on high speed until very smooth, scraping down the sides of the bowl as needed to incorporate all the ingredients.

TRANSFER the mixture to a medium bowl and fold in the remaining ingredients, mixing with a rubber spatula until well incorporated.

TRANSFER the guacamole to an airtight container and refrigerate until chilled, about 1 hour, before serving with accompaniment of choice. (The guacamole will keep in the refrigerator for up to two days.)

Avvertenza

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