Made with avocado and edamame, this guacamole variation is both creamy and fresh. Serve with raw vegetables like celery, carrots and radishes for dipping or alongside baked pita chips as a healthy snack or appetizer.

Makes 2 Cups

• 1 cup frozen shelled edamame, thawed
• 1 small, ripe avocado, peeled and pitted
• 1 canned chipotle pepper in adobo sauce, finely chopped (optional)
• 1/3 bunch cilantro
• 1/4 white onion, roughly chopped
• Juice of 2 limes
• 2-3 tablespoons water
• Sea salt and freshly ground black pepper

1. Put edamame, avocado, chipotle, cilantro, onion and lime juice in a food processor and pulse until almost smooth.
2. Add enough water to make a creamy consistency and pulse again. Transfer guacamole to a bowl, season with salt and pepper and serve.