AuthorJeanne PetrucciCategory, DifficultyBeginner
Yields1 Serving
Prep Time25 mins
 4 ripe avocados
 4 cups frozen edamame defrosted [peas work well too]
 4 large kale leaves, spine removes and chopped
 1/2 cup lime juice, fresh
 2 cups cherry tomatoes, chopped
 1/4 cup red onion, chopped
 2 cloves garlic, pressed or minced
 2 teaspoons ground cumin
 1 teaspoon salt
 Hot sauce, as desired
Prep:
1

Removed spines and chop kale.

2

Juice lime.

3

Chopped cherry tomatoes.

4

Press or mince garlic clove.

Make:
5

Cut avocados in half, remove pit, and scoop flesh into food processor. Add beans, kale, and lime juice and pulse until creamy. Add some water if you need some more creaminess or more lime juice to increase tartness.

6

Add tomatoes, onion, garlic, cumin to processor and pulse until just combined.

7

Stir in hot sauce and salt to taste.

8

Serve with raw vegetables.

Ingredients

 4 ripe avocados
 4 cups frozen edamame defrosted [peas work well too]
 4 large kale leaves, spine removes and chopped
 1/2 cup lime juice, fresh
 2 cups cherry tomatoes, chopped
 1/4 cup red onion, chopped
 2 cloves garlic, pressed or minced
 2 teaspoons ground cumin
 1 teaspoon salt
 Hot sauce, as desired

Directions

Prep:
1

Removed spines and chop kale.

2

Juice lime.

3

Chopped cherry tomatoes.

4

Press or mince garlic clove.

Make:
5

Cut avocados in half, remove pit, and scoop flesh into food processor. Add beans, kale, and lime juice and pulse until creamy. Add some water if you need some more creaminess or more lime juice to increase tartness.

6

Add tomatoes, onion, garlic, cumin to processor and pulse until just combined.

7

Stir in hot sauce and salt to taste.

8

Serve with raw vegetables.

Kale and Edamame Guacamole