This is a great-tasting, healthier, and lower-fat version of guacamole.  I brought this appetizer to a friend’s house this weekend and everyone wanted the recipe!  The broccoli beefs up the vitamin quotient while the edamame beans increase the protein, making this a great nutritionally balanced snack.  I adapted this recipe slightly from the one in Julie Van Rosendaal’s book Grazing.

½ c. fresh or frozen edamame (these are soybeans that are not quite ripe)

2 broccoli stalks, peeled

½ red onion, chopped

1 glove garlic, minced

1 jalapeño, seeded and chopped

1-2 ripe avocados, peeled and pitted

¼ cup chopped cilantro

Juice of 1 lime

Salt to taste

Bring a small pan of water to a boil and cook the edamame beans and broccoli until very tender.  Drain and rinse under cold water to cool.  Put the edamame, broccoli, onion, garlic, and jalapeño in a food processor and blend until smooth.  Add the avocado, cilantro, lime juice, and salt and pulse until blended.  Voila!  Serve with cut up vegetables or brown rice crackers.

Enjoy!

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