Edamame is an unexpected ingredient for this creamy dip. While a lot of people are likely familiar with avocado as a main ingredient for dips, such as guacamole, edamame is awesome.
Avocados are a great source of monounsaturated fat, fiber, protein and the amazing eye and brain protecting carotenoids lutein and zeaxanthin. Soy beans are protein-rich too. What a delicious way to reduce the risk for cancer! Soy beans have been researched for their anti-cancer phytonutrients.
Edamame Avocado Dip with Wasabi
- 1 cup/250 ml of fresh or frozen shelled edamame mixed with a spritz of fresh lemon juice and a pinch of sea salt
- 2 avocados peeled, pitted, and spritzed with fresh lime juice and a pinch of sea salt
- 1 tsp/5 ml fresh ginger minced
- 1/2 tsp/2.5 ml fresh garlic minced (or just use 1 clove)
- 1/4 cup/63 ml of water
- 3 Tbsp/45 ml lime juice freshly squeezed (about 2 limes)
- 1 Tbsp/15 ml olive oil
- 1/4 tsp/1.25 ml sea salt or a small pinch
- 1/4 tsp/1.25 ml of wasabi powder cayenne or to taste
- 1 Tbsp/15 ml fresh mint chopped
- 1/3 cup toasted sliver almonds optional
Combine all of the ingredients in a food processor and process until smooth. Do a quick taste test and add additional lime juice, sea salt and/or wasabi/cayenne as desired.
Garnish with toasted almonds if desired
VARIATION: you can use frozen peas in place of edamame. Just blanch them for 1 minute in boiling water, then rinse in cold water before blending.
Remember to give them a spritz with lime juice.
Source: The Cancer Fighting Kitchen. Nourishing, big-flavour recipes for cancer treatment and recovery. Rebecca Katz with Mat Edelson. (2009). Ten Speed Press ISBN 978-1-5876-344-9