Edamame Avocado Dip with Wasabi
Wasabi is rich in chemicals that some studies show cause cancer cells to starve. The combination of wasabi and ginger might be a bit much for those with swallowing difficulties, but for everyone else this dip’s creamy coolness makes it perfect for slathering on rice crackers or dipping veggies into, especially jicama.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Combine all of the ingredients in a food processor and process until smooth. Do a FASS check and add additional lime juice or salt if needed.
Step 2
Variation: You can use frozen peas in place of the edamame. Just blanch them for 1 minute in boiling water, then rinse in cold water before blending. Remember to give them a spritz with lime juice.
rebecca’s notes
Step 3
If you’re up for it, go the extra mile and add some additional heat! Another 1/4 teaspoon of wasabi powder will turn up the wow factor in this dip. This gorgeous dip is very versatile. Use it like a condiment, spread on sandwiches or wraps. Yum!
storage
Step 4
Store in an airtight container in the refrigerator for 2 days.
nutrition information
Step 5
(per serving)
Step 6
Calories: 130
Step 7
Total Fat: 10.3g (1.3g saturated, 6.1g monounsaturated)
Step 8
Carbohydrates: 8g
Step 9
Protein: 4g
Step 10
Fiber: 5g
Step 11
Sodium: 115mg
