Ingredients
1 cup frozen lima beans, thawed
1 haas avocado
1/2 a fresh squeezed lime
1 roma tomato
1 jalepeno, sliced (optional)
1 tbsp of chopped red onion (optional)
a little cilantro
sea salt and black pepper to taste
Directions:
Make sure the lima beans are thawed by placing frozen ones in warm water and letting them soak for about 5 minutes. Then drain all the water and process them in food processor or blender until minced well. Add whole avocado, lime juice, jalepeno and onion, and sea salt and black pepper. Process until smooth. Finally add tomato and cilantro and just pulse a few times to keep nice healthy chunks of tomato floating around! Makes two servings with only 1/2 an avocado being a serving size along with 1/2 cup of lima beans. Enjoy dipping with veggies like – bell peppers, celery, jicama, cucumber slices rather than chips for a healthy dose of vegetables. Vegan friendly, low fat, gluten-free, and delicious!
(In the picture I topped it on my husbands healthy taco stack tostada, and he gobbled it down!)
Looks great! I might try this with edamame too.
Sounds good!
I also like the edamame idea.
I’ve made gUAcamole by using thawed green peas or peeled and blended broccoli stems (approximately the same proportions as the beans in the above recipe).