Edamame And Avocado Spread Food

GUACAMOLE-STYLE EDAMAME DIP RECIPE

Steps:

• Process dressing, mayo and edamame in food processor until smooth.
• Add peppers, garlic, 6 Tbsp. cilantro and 1/4 cup onions; pulse just until blended. Spread onto bottom of pie plate.
• Top with layers of salsa, beans, lettuce, and remaining onions and cilantro.

EDAMAME AND AVOCADO SPREAD

Steps:

• Bring a pot with salted water to a rolling boil; add the edamame and cook 5 minutes. Drain in a colander and rinse with cold water to stop the cooking process.
• Combine the edamame, avocado, garlic, olive oil, lime juice, and salt in a blender or food processor; pulse until smooth.

AVOCADO AND EDAMAME DIP

Steps:

• Place the edamame, onion, cilantro, and olive oil into a food processor. Pulse until finely chopped. Add the avocado, lemon juice, and chile-garlic sauce; season to taste with salt and pepper. Puree until smooth. Refrigerate at least 30 minutes before serving.

EDAMAME DIP

Steps:

• Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.
• Place the edamame and water into a large microwave-safe bowl. Microwave on high for 4 to 6 minutes. Drain any excess water and serve as is or salted.

EDAMAME HUMMUS

Steps:

• Add the cooked edamame, cilantro, jalapeno, and garlic to the food processor. Pulse until the edamame is broken down into very small pieces.
• Add the remaining ingredients and pulse until it forms a smooth dip. Garnish with extra edamame and a drizzle of olive oil.

EDAMAME SALAD WITH AVOCADO AND RADISHES

Steps:

• 1. In a medium saucepan, bring about 4 cups of water to boil, then add the edamame. Boil only for a couple of minutes - you want them cooked through but still firm. Drain the edamame and allow to cool to room temperature.
• 2. In a small bowl, whisk together the rice wine vinegar, oil, garlic, ginger, lime, honey, and salt and pepper. I like to use an immersion blender to get the dressing completely emulsified, but a fork or whisk and a strong arm will accomplish the same thing. Set your dressing aside.
• 3. In a medium bowl, add the cooled edamame, avocado, green onion, parsley, radishes, and a sprinkling of sesame seeds. Stir them gently together until combined. Next, add the dressing a few large spoonfuls at a time, tossing slightly between spoonfuls, until you have the desired amount for your salad.
• 4. Serve and enjoy!