This vibrant green dip is perfect for serving with fresh vegetables. You can make it up to three days in advance and refrigerate it in an airtight container—the lime juice keeps the avocado from turning dark.
Recipe information
Yield
Serves 8; 1/4 cup per serving
Ingredients
10 ounces frozen shelled edamame (green soybeans), thawed
3/4 cup cold water
1/2 medium avocado, chopped
1/4 cup thinly sliced green onions
1/4 cup snipped fresh cilantro
3 tablespoons fresh lime juice
1 medium garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
Preparation
Step 1
In a food processor or blender, process all the ingredients until smooth. Cover and refrigerate for at least 2 hours before serving.
Nutrition information
Step 2
(Per serving)
Step 3
Calories: 66
Step 4
Total fat: 3.5g
Step 5
Saturated: 0.5g
Step 6
Trans: 0.0g
Step 7
Polyunsaturated: 0.0g
Step 8
Monounsaturated: 1.0g
Step 9
Cholesterol: 0mg
Step 10
Sodium: 78mg
Step 11
Carbohydrates: 5g
Step 12
Fiber: 3g
Step 13
Sugars: 2g
Step 14
Protein: 5g
Step 15
Calcium: 24mg
Step 16
Potassium: 254mg
Dietary Exchanges
Step 17
1/2 starch
Step 18
1/2 lean meat
