Snacks · Japanese
Avocado and edamame dip with vegetables
Creamy avocado blended with shelled edamame for a green, protein-rich dip.
- Serves
- 4
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 4 servings- 150 g frozen edamame, shelled
- 1 medium avocado
- 1 lime, juiced
- 1 garlic clove, crushed
- 2 tbsp water
- 1/4 tsp salt
- 1 carrot, cut into sticks
- 1 cucumber, cut into sticks
Method
Cook the edamame in boiling water for 4 to 5 minutes, then drain and cool.
Combine the edamame, avocado, lime juice and garlic in a food processor.
Blend until smooth, adding water a tablespoon at a time to loosen.
Season with salt and spoon into a bowl.
Serve with the carrot and cucumber sticks for dipping.