Edamole with soy sauce
Cut the avocados in half, remove the stones and flesh and immediately sprinkle the flesh with some lime juice so that it does not turn brown. Peel the garlic, puree it with edamame, soy sauce and the remaining lime juice and add some olive oil if desired.
Peel onion. Wash the tomatoes, remove the stalk and cut the tomatoes and onion into small cubes. Wash coriander, dab dry and chop finely. Add onion, tomatoes and coriander to the Edamame puree, season with cayenne pepper and pepper and chill for at least one hour before serving.
If desired, garnish the edamole with fresh coriander and edamame and serve.
The Edamole goes very well with e.g: freshly prepared seafood (e.g. shrimps, mini octopus, squid rings, seafood salad) and roasted flat bread.
Recipe as PDF
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