| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 8 (1/4 cup) servings |
Ingredients
- 1 tablespoon wasabi powder
- 2 tablespoons water
- 1/2 pound frozen shelled edamame (green soy beans), (about 1 1/2 cups)
- 1 ripe Hass avocado
- 1 tablespoon finely grated peeled fresh ginger
- Juice of 1 lime, (about 3 tablespoons)
- 1 1/2 teaspoon kosher salt
- 4 scallions (white and green parts), finely chopped
- 1/3 cup chopped fresh cilantro leaves
Instructions
- Whisk the wasabi and the water in a small bowl to make a thick liquid; cover and set aside. Boil the beans in salted water until tender, about 4 minutes, or microwave, covered, for about 2 minutes.
- Halve the avocado; press your knife into the pit, and then twist, and lift it out. Scoop the flesh from the peels into the bowl of a food processor. Add the wasabi paste, edamame, ginger, lime juice, and salt and process until smooth. Transfer to a serving bowl. Stir in the scallions and cilantro. Serve with crisp vegetables, for dipping.
Nutrition Facts
| Calories | 88 calorie |
| Total Fat | 5 grams |
| Saturated Fat | 1 grams |
| Carbohydrates | 8 grams |
| Dietary Fiber | 3.5 grams |
| Protein | 4 grams |
Reviews
This was very simple to prepare and tastes great with a bit of zing to it. If you don’t like that much zing, cut back on the wasabi. It took about 1 lb of edamame in the pods to give me the 1 1/2 cups I needed. I didn’t fully puree the beans so that it had more body. This hold together much better than guacamole over time and also doesn’t lose its color. By making it the way I did, it can also be put on hamburgers, in egg salad sandwiches, etc. Very versitile. I might try putting a little chopped tomato in it next time for contrasting color.