Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Chipotle Cream
Black Bean Dip
© Lillys-Table.com Photo of Guacamame Salad
 

Tags: Vegan Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Guacamame Salad

from Guacamame Salad with Black Bean Dip & Homemade Chips, the Week of May 4, 2014.
View the previous or next recipe for this meal.

Edamame or soybeans are used as the base for this avocado-edamame guacamole style salad. This can even be served as a dip with tortilla chips. If you cannot find ripe tomatoes, try fresh chopped mangoes instead.

Ingredients

  • 1 lb edamame
  • 2 avocados
  • 1 lime
  • 1 tomato, cut in chunks, stem removed or chopped mango
  • ¼ cup sweet onion , minced
  • ½ teaspoon cumin, ground
  • ¼ teaspoon coriander, ground
  • ¼ cup cilantro, chopped, optional
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon salt

Serving Size: 4 People

Share

 

Preparation Instructions

If the edamame are frozen, boil water and simmer for about 3-4 minutes. Dip in ice water or run cold water over the beans until they are cooled to room temperature.

Meanwhile, cut the avocado in half. Discard the pit. Slice chunks into the shell. Scoop out with a spoon. Toss with the lime juice.

Toss the edamame with the avocados, tomato, sweet onion, cumin, coriander and cilantro altogether with the olive oil. Serve immediately as the avocados will brown with time. Add extra lime all across the top to keep it less likely to brown.