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Lilly’s Table

 
 
Chipotle Cream
© 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 Chipotle-Raspberry Fish Tacos with Guacamame Salad, the Week of May 3, 2015.
View the previous 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

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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.