1 cup frozen shelled edamame, thawed
1 small ripe avocado, peeled and pitted
1 canned chipotle pepper in adobo sauce, finely chopped
1/3 bunch cilantro
¼ white onion, roughly chopped
2 limes (juice of)
Fine sea salt and freshly ground black pepper
1. Put edamame, avocado, chipotle, cilantro, onion and lime juice in a food processor and pulse until almost smooth.
2. Add enough water (about 2 tablespoons) to make a creamy consistency and pulse again.
3. Transfer guacamole to a bowl, season with salt and pepper, and serve.
Serving size: 2 tablespoons
Per Serving: Calories 50; Fat 3 g; Saturated fat 0 g; Fiber 2 g; Protein 4 g; Carbohydrate 2 g; Sodium 75 mg; Sugar 1 g.
*Recipe courtesy of WholeFoods.com