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Monday, 13 August 2018

Edamame and Avocado Puree

So easy, versatile and cheap. Eat it as a dip, serve it with scallops and prosciutto, top it with tea smoked salmon (pictured) or pair it with a pan fried chicken breast.

1 packet of edamame
1 avocado
1 lime
1 clove garlic
Extra virgin olive oil
Light olive oil (or similar)
Salt and pepper

Shell the edamame. Shell the avocado and roughly dice. Blitz the edamame and garlic with the juice of half a lime, about a tablespoon of extra virgin, 1 tablespoon light olive oil, salt and pepper. Add the avocado and 1 tablespoon of water then blitz. Add more water as necessary until the mixture becomes a smooth puree or to your liking. Check for seasoning, adding more lime juice or salt and pepper as required.

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