Edamame Guacamole

1. 1

   BRING a medium pot of water to a boil. Prepare an ice bath and set aside.

2. 2

   COOK the edamame beans at a rolling boil until tender, 10 to 11 minutes. Drain the beans into a strainer and shock in the ice bath. Drain well.

3. 3

   PUREE the avocado, lime juice, garlic, and jalapeno in a food processor at high speed. Add the edamame beans and the process on high speed.

4. 4

   MEANWHILE, cook the broccoli at a rolling boil until tender, 7 to 8 minutes. Drain the broccoli and shock in the ice bath. Drain well and pat dry.

5. 5

   ADD the broccoli to the edamame mixture and process on high speed until very smooth, scraping down the sides of the bowl as needed to incorporate all the ingredients.

6. 6

   TRANSFER the mixture to a medium bowl and fold in the remaining ingredients, mixing with a rubber spatula until well incorporated.

7. 7

   TRANSFER the guacamole to an airtight container and refrigerate until chilled, about 1 hour, before serving with accompaniment of choice. (The guacamole will keep in the refrigerator for up to two days.)

* Per serving · 4 servings · Values may vary.

No additional tips available.