Keto edamame and avocado cream on kohlrabi

Keto edamame and avocado cream on kohlrabi: a creamy low-carb recipe with avocado, edamame, lemon juice and garlic – fresh and quick to make.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 310 kcal per serving
• Protein: 14 g
• Fat: 24 g
• Carbs: 12 g

Ingredients

• 1 kohlrabi
• 200 g edamame
• 1 avocado
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1 clove of garlic
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: saucepan · blender · food processor · chopping board · knife

1. Blanch the edamame briefly in boiling water, then refresh in cold water. That way they keep their colour and bite.
2. Halve the avocado, remove the stone and put the flesh into a blender or food processor. Peel the garlic and chop roughly.
3. Add the edamame, olive oil, lemon juice and garlic to the avocado. Blend everything until you have a smooth cream.
4. Season the cream to taste with salt and pepper. If it's too thick, loosen it with a little water.
5. Peel the kohlrabi and cut it into thick slices. Pat the slices dry so the cream sticks well.
6. To serve, spread the edamame and avocado cream over the kohlrabi slices and enjoy straight away while fresh.

Good to know

Creamy, fresh and pleasantly crunchy. This is the kind of snack that feels light. I like it best on warm days.

Swaps

Edamame → green peas (a little milder, also with fibre and plant protein). Avocado → more edamame with 1 tbsp olive oil (the cream will be a little firmer). Kohlrabi → cucumber slices (very juicy and especially fresh). Olive oil → avocado oil (mild, mainly monounsaturated fatty acids).

Allergens

Edamame are soya beans and therefore a common allergen. For children, best served mildly seasoned and smoothly blended; in pregnancy, well-cooked edamame and fresh ingredients handled hygienically are fine.

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