Makes 10 (1/4-cup) servings. Recipe is from “Holly Clegg’s trim&terrific Eating Well to Fight Arthritis: 200 easy recipes and practical tips to help reduce inflammation and ease symptoms.” The “combination of avocado and edamame makes this a wonderful, delicious and nutritious dip,” Clegg says. “Serve with fresh veggies or chips.”
1 large avocado (about 2⁄3 cup mashed)
11/2 cups shelled edamame, thawed
2 tbls. lime juice
1/2 tsp. minced garlic
1/2 cup salsa
3 tbls. nonfat, plain Greek yogurt
Salt and pepper to taste
In food processor, combine all ingredients, mixing until smooth.
Terrific tip: Can also use to stuff vegetables or as a sandwich spread.
Nutrition nugget: Soybeans are high in omega 3 fatty acids, which are necessary to ingest through food for their anti-inflammatory benefits.
Nutritional information per serving: 62 calories, 47 percent calories from fat, 3 grams fat, 0 grams saturated fat, 0 milligrams cholesterol, 50 milligrams sodium, 2 grams carbohydrates, 2 grams dietary fiber, 2 grams total sugars, 4 grams protein.
Dietary exchanges: 1 vegetable, 1/2 fat
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