My doctor recently suggested i focus on using/eating via the mediterranean diet.
I like to remain as gluten light as possible. I picked up the The South Beach Diet Gluten Solution Cookbook a while back when i first tried the meal plan deal.
I was cruising the recipes and this one caught my eye! I tried the recipe the first time, pretty much as is. The second time i added 2 cloves of garlic, liquid from the cooking/cooded edamame, left the jalapeno seeds and veins in… Very much better!
Both times i used frozen avocado, which now that I know this is a thing that exists, i’ll be keeping a bag in the freezer always!
It’s a nice dip, a good way to cut the full fat of the avocado but keep the green and smoothness!
Mocamole – edamame guacamole
Ingredients
- 1 cup frozen shelled edamame
- 1/3 cup frozen chopped avocado – defrosted
- 1/2 cup – 1 cup cilantro
- 2 cloves garlic
- 2 sliced red onion roughly chopped
- 1 jalapeno chopped
- 2-3 tbl pepperoncini
- 2 to 3 tablespoons water/ edamame cooking water
- Salt and freshly ground black pepper to taste
Instructions
- Cook edamame in boiling water – 5 min – drain
- Put edamame, avocado, cilantro, garlic, onion, jalapeno, and pepperoncini juice in the bowl of a food processor and pulse until combined.
- Add enough water to make a creamy consistency and pulse/turn on again.
- Mix until smooth.
- Transfer mocamole to a serving bowl and season with salt and pepper.
- Stir. Serve with chips or vegetables.
Verdict:
Wow. I gotta say, this is a grand way to use some unexpected ingredients and have a half way healthy dip.
I liked using extra cilantro, and the red onion. The defrosted frozen avocado definitely helped as wel
If you try it, let me know what you think!
