Edamame Avocado Dip with Wasabi

• 1 cup fresh or frozen shelled edamame, mixed with a spritz of fresh lime juice and a pinch of sea salt
• 2 avocados, peeled, pitted, and spritzed with fresh lime juice and a pinch of salt
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon minced garlic
• 1/4 cup water
• 3 tablespoons freshly squeezed lime juice
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon wasabi powder
• 1 tablespoon chopped fresh mint

1. Combine all of the ingredients in a food processor and process until smooth.
2. Do a FASS check and add additional lime juice or salt if needed.
3. Variation: You can use frozen peas in place of the edamame.
4. Just blanch them for 1 minute in boiling water, then rinse in cold water before blending.
5. Remember to give them a spritz with lime juice.
6. If youre up for it, go the extra mile and add some additional heat!
7. Another 1/4 teaspoon of wasabi powder will turn up the wow factor in this dip.
8. This gorgeous dip is very versatile.
9. Use it like a condiment, spread on sandwiches or wraps.
10. Yum!
11. Store in an airtight container in the refrigerator for 2 days.
12. (per serving)
13. Calories: 130
14. Total Fat: 10.3g (1.3g saturated, 6.1g monounsaturated)
15. Carbohydrates: 8g
16. Protein: 4g
17. Fiber: 5g
18. Sodium: 115mg

lime juice, avocados, fresh ginger, garlic, water, freshly squeezed lime juice, extravirgin olive oil, salt, wasabi powder, fresh mint

Taken from www.epicurious.com/recipes/food/views/edamame-avocado-dip-with-wasabi-379245 (may not work)