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Edamame and Spinach Dip
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g frozen edamame beans, defrosted, plus extra for garnishing
or fresh edamame beans, plus extra for garnishing
- 150 g fresh baby spinach
- 30 g extra virgin olive oil
- 50 - 80 g water (see tip) (optional)
- 30 g lemon juice
- 5 sprigs fresh coriander, cut in pieces
- 1 - 2 garlic cloves, to taste
- 1 tsp fine sea salt
- ½ tsp cayenne pepper
- ⅛ tsp ground black pepper
- ¼ tsp dried chilli flakes (optional)
- per 1 portion
- 336 kJ / 81 kcal
- 5 g
- 2 g
- 6 g
- Saturated fat
- 0.6 g
- 248 mg
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