You probably thought guacamole was off the table while you’re on this diet but it’s not! I’ve used edamame beans here as a way to make the 20g portion of avocado go further, which has the added benefit of extra protein and staying green for longer! You can have just over a cup and it’s lowFODMAP, although I would recommend having about 1/2 cup and using it to have Fully-Loaded Vegan Lo-Fo Nachos or Fajita Wraps!
[Prep time: 10 minutes. Cook time: 0mins. Total time = 10 minutes] Serves three to six people.
150g (1 cup) edamame beans, defrosted 60g (1/3 cup) avocado *Optional fresh chili to taste. 1 pinch of salt 2 tbsp chives 1-3 tbsp water 2 tomatoes, common 1 lime, juiced 1 handful coriander
Blend the edamame beans, chives, salt and avocado in a food processor until smooth, you may need to add some water to loosen up the texture.
In a bowel combine chopped tomatoes, coriander and the juice of one lime with the avo-edamame cream.
Check the seasoning and enjoy.
Store for 3-4 days in a jar or sealed tub. A squeeze of lime helps refresh the flavor but it should stay bright and green.
You can see this recipe being made in the video below x