Yumi Stynes' no-fail edamame guacamole
serves
6
Edamame Guacamole
There is something magically creamy about this dip! I love adding it to a ploughmans lunch – we will lay it out as part of a spread of the best bread rolls, the nicest ham, a few slices of amazing cheese and some locally made butter and ripe tomatoes. And if my daughters friends end up hanging out in the evening and they want to clutter up the lounge room with their stinky teenage bodies watching telly and talking utter nonsense, I will treat them to the leftovers with corn chips, carrot sticks and a free lecture about how music was better in my day.
Ingredients (8)
- 400g avocado flesh
- 150g shelled edamame
- Juice of 1–2 limes
- 1 bunch coriander leaves
- 30g spring onions, green tops only, sliced
- ½ teaspoon salt
- Tortilla chips to serve
- Vegie sticks
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Put everything in the food processor and blend together until smooth. Pile into a bowl and serve with tortilla chips and veg sticks or as part of a ploughman’s lunch. The dip will keep, covered in plastic wrap in the fridge, for up to 12 hours.
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