Skip the guacamole in favor of this protein-rich dip, made with edamame and avocado.
2/3 cup shelled edamame
1/2 ripe avocado
8 basil leaves
1 tablespoon olive oil
1/2 teaspoon lemon zest plus 1 tablespoon lemon juice
crostini or cut-up vegetables, for serving
Sat fat 1g
How to Make It
Cook the edamame according to the package directions.
Puree the edamame, avocado, basil, oil, lemon zest, lemon juice, ¼ cup water, and ½ teaspoon salt in a food processor until smooth, 30 seconds to 1 minute. Serve with crostini or vegetables. Store the dip in the refrigerator in an airtight container for up to 2 days.