- 1/2 cup peeled edamame, fresh or frozen
- 1/2 cup broccoli stalks, peeled
- 1 avocado, peeled
- 1 scallion, sliced
- 1/2 red onion, diced
- 1 clove fresh garlic, minced
- 1/2 jalapeno, minced
- 1 lime, juiced
- 1 tomato, diced
- 2 tablespoons cilantro, chopped
- Sea salt
In a saucepan, heat 2 cups of water and bring to a boil. Add the peeled edamame and simmer for 2 minutes or until soft. Drain the beans and set aside to cool. Repeat with the broccoli spears. Blanch in rolling boiling water 30 seconds to 1 minute. Drain and set aside.
Peel and pit the avocado and place in the bowl and moosh. In a food processor place the edamame and broccoli and pulse on and off until well pureed. Transfer the pureed broccoli mix to the avocado bowl and combine with the remaining ingredients. Season to taste and start dipping!!!
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Bill Wavrin