Here's a new spin on an old favorite courtesy of Wolfgang Puck!
So many people today enjoy edamame, those delicious little fresh soybeans, usually
served as a snack in Japanese restaurants, simply boiled in their pods, sprinkled with
some sea salt, and popped from pod to mouth. But thinking of other ways they could be
enjoyed, my team and I came up with the idea of including them in guacamole, pureed
along with ripe avocados and seasonings. The result is a touch lighter in taste and
texture (and fat) than traditional guacamole, with a beautiful pale-green color. Serve it
with your favorite chips or fresh vegetable for dipping.
1 cup shelled edamame
3 ounces sour cream
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
2 medium-sized ripe Hass-style avocados
Freshly ground black pepper
Put the edamame, sour cream, lime juice, and olive oil in a food processor fitted with the
stainless-steel blade. Pulse until pureed.
With a sharp knife, cut the avocados lengthwise in half, cutting around the pit.
Twist the 2 halves between your hands to separate them. With a sharp-edged
tablespoon, scoop out and discard the pits.
Scoop the avocado pulp from each half into the food processor bowl. Season to
taste with salt and pepper and process until smoothly blended, stopping once or twice to
scrape down the bowl.
Carefully transfer the guacamole to a serving bowl. Serve immediately
Makes about 2 1/2 cups, 10 to 12 servings
See more food from Wolfgang Puck and The Oscars here: