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Edamole Broccomole Dip

by Bill Wavrin

Renowned chef Bill Wavrin has created healthy, hearty dishes for top spas, including Glen Ivy Hot Springs, Rancho La Puerta, Miraval and Golden Door
I’ve been serving my version of guacamole like this for years. The addition of the edamame and broccoli cut the fat and calories by 30 percent. This guacamole has all the protein benefits of the edamame and cancer-fighting properties of the broccoli.
½ cup shelled edamame (fresh soybeans) fresh or frozen
½ cup peeled broccoli stalks
2 avocados, peeled and stoned, mashed in a medium sized bowl
1 scallion, thinly sliced
¼ cup red onion, diced
1 garlic clove, minced
½ jalapeno, minced
1 lime, juiced
1 medium tomato, diced
4 tablespoons fresh cilantro, minced
Sea salt to taste
1. Fill a small saucepan with water and bring to a boil. Reduce to a simmer and add the edamame and simmer for 30 seconds. Strain the beans and set aside in an ice bath to cool. Repeat with the broccoli spears, steam until al dente, about one minute. Do not over-cook. Drain and set aside to cool. Place the edamame in a food processor and pulse to combine. Run the processor 20 seconds or until the beans resemble coffee grounds. Repeat with the broccoli.
2. Place everything in a bowl and mix well to combine. Season to taste and serve or refrigerate until needed.

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