Happy Cinco de Mayo
Courtesy of Executive Chef Bill Wavrin, Glen Ivy Hot Springs Spa
I’ve been serving my version of guacamole like this for years. It’s the perfect (and healthier) way to indulge in dipping into that bowl of guacamole and you’ll notice a difference. The addition of the edamame and broccoli cut the fat and calories by 60%. This guacamole has all the protein benefits of edamame and cancer-fighting benefits of broccoli. Not to mention it tastes fantastic! As well, you’ll notice the guacamole continues to stay green longer but you won’t have to worry about that – this one will be gone fast! Enjoy!
Makes 40 servings
Preparation time: 15 minutes
1/2 cup shelled edamame (fresh soybeans) fresh or frozen
1/2 cup peeled broccoli stalks
2 avocados, peeled and stoned, mashed in a medium sized bowl
4 cups water
1 scallion thinly sliced
1/4 cup red onion diced
1 garlic clove, minced
1/2 jalapeno, minced
1 lime, juiced
1 medium tomato, diced
4 tablespoons fresh cilantro minced
Sea salt to taste
1. Bring 4 cups of water to a boil in a small saucepan.
2. Reduce to a simmer and add the edamame and simmer for 30 seconds or until cooked.
3. Drain the beans and set aside to cool.
4. Repeat with the broccoli spears. Steam 30 seconds until soft or just until cooked al dente.
5. Drain the broccoli and set aside to cool.
6. Place the edamame in a food processor and pulse to combine. Run the processor 20 seconds or until the beans resemble coffee grounds.
7. Repeat with the broccoli.
8. Place everything in a bowl and mix well to combine.
9. Season to taste and serve or refrigerate until needed.