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  • Prep-time: / Ready In:
  • Makes 2 cups
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Fat-free guacamole has been around in one form or another for a while. Most recipes taste good, but you can often tell they’re not made with avocados, the traditional primary ingredient. While I can’t promise that my dip recipe tastes just like the original version, this healthy alternative uses both broccoli and edamame to fool the taste buds just a little more. Serve this low-fat version of the very popular Mexican condiment wherever you would serve traditional guacamole, such as with enchiladas, burritos, or as a snacking dip for vegetables.

Find this Mexican recipe and more in the Forks Over Knives Recipe App.

By Del Sroufe,

Ingredients

  • 1 cup shelled edamame
  • 1 cup broccoli florets
  • Zest of 1 lime and juice of 2 limes
  • 2 Roma tomatoes, diced
  • ½ small red onion, peeled and diced small
  • ¼ cup finely chopped cilantro
  • 1 clove garlic, peeled and minced (about 1 teaspoon)
  • Salt to taste
  • 1 pinch cayenne pepper, or to taste

Instructions

  1. Place the edamame in a medium saucepan and add water to cover. Bring to a boil and cook for 5 minutes. Drain and rinse the edamame until cooled.
  2. Steam the broccoli in a double boiler or steamer basket for about 8 minutes, or until very tender. Drain and rinse the broccoli until cooled.
  3. Add the edamame and broccoli to a food processor and puree until smooth and creamy. Add water if needed to achieve a creamy texture. Put the pureed mixture into a bowl and add the lime zest and juice, tomatoes, onion, cilantro, garlic, salt, and cayenne. Mix well and chill until ready to serve.
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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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