Carb-Conscious Guacamole
To help me out with my diet, Julie loaned me her copy of Robin Robertson’s Carb-Conscious Vegetarian. It includes a fabulous guacamole recipe that’s lower in fat and carbs, and higher in protein, than a typical guacamole—the secret is that it replaces some of the avocado with edamame. It’s not as creamy as guacamole usually is, understandably, but it’s still extremely tasty. I highly recommend it.
Robin Robertson’s Guacamole
1 c. fresh or frozen shelled edamame, cooked
1 small ripe avocado, pitted and peeled
1 4 oz. can chopped green chiles drained (I omitted this)
2 t. fresh lime juice
1 T. finely chopped onion
1 t. chopped garlic
1/8 t. ground cumin
Salt and freshly ground black pepper
Chopped cilantro (I added this to the recipe)
In a food processor or blender, combine the edamame, avocado, chiles and lime juice. Process until smooth. Add the rest of the ingredients and pulse to blend in, leaving some texture. Serve with raw vegetables for dipping.
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