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KIWI magazine

edamame

This delicious dip is the perfect partner for fresh veggies and gluten-free crackers. The best part: Edamame’s protein punch will keep kids full all afternoon!

Active time: 10 minutes

Total time: 15 minutes

Ingredients

  • 2 cups frozen shelled edamame
  • 1 scallion, cut into 2-inch pieces
  • 1 Tablespoon lemon juice
  • 1⁄4 cup parsley leaves, lightly packed
  • 2 Tablespoons extra-virgin olive oil
  • 1⁄2 teaspoon kosher salt

Directions

  1. Cook edamame according to package directions; drain and let cool.
  2. Place the cooked edamame and all other ingredients in the bowl of a food processor and puree until smooth and creamy, about 1 minute, scraping down the sides of the bowl often.
Makes 4 servings

Per serving: calories 153, fat 11 g, protein 8 g, carbohydrates 7 g, dietary fiber 3 g, sugar 2 g

CHOOSE TO REUSE!

Go for a cloth napkin from PeopleTowels ($6, kiwishoponline.com). Opt for 100%-recycled Preserve containers (right: $2-$6, containerstore.com).

 

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