My favorite restaurant in Nashville closed its doors a few years ago now. I remember that I’d always show up at Rumba, thirsty for their mojitos and hoping that their edamole had made a reappearance on the menu. Sadly, on my last visit to the place, the edamole did not appear.
Ever since then, I’ve been trying to come up with just the right combinations to make this dish. I’ve made it with too much avocado, edamame that was too crunchy, and then last week… I made it just right.
Just in time for the California Avocado recipe contest I was participating in. It was a tough decision between the Grilled Avocado Caprese and this dish, but in the end, both recipes win. I mean, take a look at this stuff…
Inspired by Rumba Nashville
1 California Avocado, ripe
1 cup frozen edamame, shelled
½ cup diced red onion
¼ cup chopped cilantro
1 roma tomato, seeded and diced
2 tsp. garlic
1 Tbsp. fresh lime juice
1. Prepare your edamame per the package instructions until tender, not crunchy. Note: I cooked mine in the microwave with water. Also important, the edamame must be soft. Crunchy will not work.
2. Once the cooking process is completed, run cool water over the beans in a colander to cool them off and stop the cooking process.
3. Add edamame to a food processor. Add avocado. Pulse until combined.
4. Add cilantro, onion, garlic, and lime. Pulse to combine.
5. Move the mixture to a bowl. Add the tomatoes by hand. Stir to combine.
6. Serve with pita chips and enjoy!!