Ingredients

Makes 2 cups; Serving Size: 2 Tbsp.

　　1 c. frozen edamame beans, thawed

　　1 c. fresh broccoli florets

　　1 c. avocado, chopped

　　1 Tbsp. plus 1 tsp. fresh lime juice

　　1/2 tsp. garlic, minced

　　1/4 tsp. jalapeño, minced

　　2 Tbsp. tomato, chopped and seeded

　　1 Tbsp. red onion, minced

　　1 Tbsp. green onions, thinly sliced

　　1 1/2 tsp. fresh cilantro, chopped

　　1/2 tsp. kosher salt

　　Pinch freshly ground black pepper

　　

Step 1

BRING a medium pot of water to a boil. Prepare an ice bath and set aside.

　　

Step 2

COOK the edamame beans at a rolling boil until tender, 10 to 11 minutes. Drain the beans into a strainer and shock in the ice bath. Drain well.

　　

Step 3

PUREE the avocado, lime juice, garlic, and jalapeño in a food processor at high speed. Add the edamame beans and the process on high speed.

　　

Step 4

MEANWHILE, cook the broccoli at a rolling boil until tender, 7 to 8 minutes. Drain the broccoli and shock in the ice bath. Drain well and pat dry.

　　

Step 5

ADD the broccoli to the edamame mixture and process on high speed until very smooth, scraping down the sides of the bowl as needed to incorporate all the ingredients.

　　

Step 6

TRANSFER the mixture to a medium bowl and fold in the remaining ingredients, mixing with a rubber spatula until well incorporated.

　　

Step 7

TRANSFER the guacamole to an airtight container and refrigerate until chilled, about 1 hour, before serving with accompaniment of choice. (The guacamole will keep in the refrigerator for up to two days.)

　　

Nutrition Per Serving

Calories: 25; Total fat: 2 g; Carbohydrates: 1 g; Dietary fiber: 1 g; Protein: 1 g

　　#### Nutritional analysis provided by Miraval Resort & Spa

　　From Mindful Eating by Miraval Resort & Spa. Copyright © 2012 Miraval Resorts, LLC. Photography by Dana Gallagher. Published and distributed in the United States by Hay House, Inc.