skish
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Avocado and edamame green dip with cucumber

A plant-based green dip with more protein than plain guacamole.

  • 10 min
  • 1 serving
  • Vegan
  • Mexican cuisine
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Avocado and edamame green dip with cucumber

Per serving

Calories
141 kcal
Protein
7.4 g
Carbohydrates
12.7 g
Fat
8.4 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Avocado40 g
  • Edamame50 g
  • Lime juiceto taste
  • Cilantroto taste
  • Cucumber150 g
  • Saltto taste

Contains: soy,

In season: June – September

Method

  1. Bring a small pan of water to the boil and blanch the edamame for 3 minutes, until tender but still bright green; drain and cool under cold water.
  2. Halve the avocado, remove the stone and scoop out the flesh.
  3. Blend the edamame and avocado with the lime juice, fresh coriander and salt until creamy.
  4. Wash the cucumber and cut it into slices about 1 cm thick; serve with the dip.

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