Tuesday, March 27, 2012
I adapted this recipe a little from America's Test Kitchen. Substituted some things, and took some ingredients out I didn't care for. Nobody could tell it wasn't completely made from avocados! Now that is a successful healthy alternative...when nobody realizes it's healthy! Kind of like my Light Scalloped Potatoes that my father-in-law swears has TONS of butter & cream. The best part is, it doesn't turn brown. So you can make it ahead of time, or make plenty so you have leftovers!
2 c. frozen lima beans
3 small avocados
3 T. lime juice
2 T. plain Greek yogurt
1/2 t. salt
1/2 t. granulated garlic
2 green onions, chopped
1 small tomato, diced
2 T. fresh cilantro, chopped
1. In a microwave safe bowl, place the lima beans & enough water to barely cover them. Cover with plastic wrap & cook on HIGH for 12 minutes.
2. Meanwhile, in a food processor, add one avocado, lime juice, yogurt, salt & garlic.
3. When the lima beans are done, drain them & add to the food processor. Process for 1-2 minutes, until smooth.
4. In a medium bowl, roughly mash the other two avocados. Add the bean mixture, green onions, tomato & cilantro and mix together.