1 cup edamame
1/2 cup avocado
1/4 cup carrots
1-2 T umeboshi vinegar
1 T lemon juice
1/4 cup cilantro
Place all ingredients in a blender or cuisinart. Blend until creamy.
You may like to add a chipotle pepper and ground black pepper, if you like spice.
This dip can be enjoyed on a raw collard green or kale piece as a wrap, on carrots or celery or spread on crackers.
No comments:
Post a Comment