This vibrant green dip is perfect for serving with fresh vegetables. You can make it up to three days in advance and refrigerate it in an airtight container—the lime juice keeps the avocado from turning dark.

　　

Ingredients

Serves 8; 1/4 cup per serving

　　10 ounces frozen shelled edamame (green soybeans), thawed

　　3/4 cup cold water

　　1/2 medium avocado, chopped

　　1/4 cup thinly sliced green onions

　　1/4 cup snipped fresh cilantro

　　3 tablespoons fresh lime juice

　　1 medium garlic clove, minced

　　1/2 teaspoon ground cumin

　　1/4 teaspoon salt

　　

Step 1

In a food processor or blender, process all the ingredients until smooth. Cover and refrigerate for at least 2 hours before serving.

　　

Nutrition information

Step 2

(Per serving)

　　

Step 3

Calories: 66

　　

Step 4

Total fat: 3.5g

　　

Step 5

Saturated: 0.5g

　　

Step 6

Trans: 0.0g

　　

Step 7

Polyunsaturated: 0.0g

　　

Step 8

Monounsaturated: 1.0g

　　

Step 9

Cholesterol: 0mg

　　

Step 10

Sodium: 78mg

　　

Step 11

Carbohydrates: 5g

　　

Step 12

Fiber: 3g

　　

Step 13

Sugars: 2g

　　

Step 14

Protein: 5g

　　

Step 15

Calcium: 24mg

　　

Step 16

Potassium: 254mg

　　

Dietary Exchanges

Step 17

1/2 starch

　　

Step 18

1/2 lean meat

　　American Heart Association Low-Salt Cookbook, 4th Edition