Meatless Edamame and Walnut Tacos
For the cucumber-avocado salsa
1 small English cucumber, cut into 1/2-inch cubes
1 small avocado, peeled, pitted and cut into 1/2-inch cubes
1 tablespoon chopped fresh mint
1 scallion, chopped
Juice of 1/2 lime (about 1 tablespoon)
For the filling
1 cup shelled edamame
1 cup walnut pieces
1 teaspoon ground cumin
1 teaspoon chili powder
1/3 cup jarred tomato salsa (or 1 chopped small tomato)
Juice of 1 lime (about 2 tablespoons)
Kosher salt and ground black pepper
To serve
8 large butter lettuce leaves
1/2 cup low-fat plain Greek yogurt
Sliced radishes
Lime wedges
1 small English cucumber, cut into 1/2-inch cubes
1 small avocado, peeled, pitted and cut into 1/2-inch cubes
1 tablespoon chopped fresh mint
1 scallion, chopped
Juice of 1/2 lime (about 1 tablespoon)
For the filling
1 cup shelled edamame
1 cup walnut pieces
1 teaspoon ground cumin
1 teaspoon chili powder
1/3 cup jarred tomato salsa (or 1 chopped small tomato)
Juice of 1 lime (about 2 tablespoons)
Kosher salt and ground black pepper
To serve
8 large butter lettuce leaves
1/2 cup low-fat plain Greek yogurt
Sliced radishes
Lime wedges
Instructions:
To prepare the cucumber-avocado salsa, in a medium bowl toss together all ingredients. Set aside.
To prepare the filling, in a food processor combine the edamame, walnuts, cumin and chili powder. Pulse until finely chopped but still a little chunky. Add the jarred salsa and lime juice and pulse another 5 to 10 times to bind the mixture. If the mixture is too dry, add water 1 teaspoon at a time until the consistency is to your liking.
To assemble, place 2 lettuce leaves on each serving plate. Add about 1/4 cup the edamame mixture to the center of each leaf. Top with 1 tablespoon of the cucumber-avocado salsa, 1 tablespoon of the yogurt, radish slices and a squeeze of lime.