0.0 – 0 reviews • Gluten Free
| Level: |
Easy |
| Total: |
18 min |
| Prep: |
15 min |
| Cook: |
3 min |
| Yield: |
about 2 1/2 cups |
Ingredients
- 1/2 cup peeled edamame, fresh or frozen
- 1/2 cup broccoli stalks, peeled
- 1 avocado, peeled
- 1 scallion, sliced
- 1/2 red onion, diced
- 1 clove fresh garlic, minced
- 1/2 jalapeno, minced
- 1 lime, juiced
- 1 tomato, diced
- 2 tablespoons cilantro, chopped
- Sea salt
Instructions
- In a saucepan, heat 2 cups of water and bring to a boil. Add the peeled edamame and simmer for 2 minutes or until soft. Drain the beans and set aside to cool. Repeat with the broccoli spears. Blanch in rolling boiling water 30 seconds to 1 minute. Drain and set aside.
- Peel and pit the avocado and place in the bowl and moosh. In a food processor place the edamame and broccoli and pulse on and off until well pureed. Transfer the pureed broccoli mix to the avocado bowl and combine with the remaining ingredients. Season to taste and start dipping!!!
Nutrition Facts
| Serving Size |
1 of 5 servings |
| Calories |
96 |
| Total Fat |
7 g |
| Saturated Fat |
1 g |
| Carbohydrates |
9 g |
| Dietary Fiber |
4 g |
| Sugar |
2 g |
| Protein |
3 g |
| Cholesterol |
0 mg |
| Sodium |
277 mg |