Edamame Guacamole Twist (Print version)

Creamy guacamole featuring edamame, avocado, and vibrant spices for a fresh, protein-packed dip.

# What You Need:

→ Main

01 - 1 cup shelled edamame (fresh or frozen)
02 - 1 ripe avocado, peeled and pitted
03 - 1 small jalapeño, seeded and finely chopped
04 - 1 small tomato, diced
05 - 1/4 cup red onion, finely chopped
06 - 2 tablespoons fresh cilantro, chopped
07 - 2 tablespoons lime juice (about 1 lime)
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon ground cumin (optional)
10 - Freshly ground black pepper, to taste

→ Garnish (optional)

11 - Extra cilantro leaves
12 - Lime wedges

# How to Make:

01 - Boil edamame in water for 5 minutes if frozen or raw, then drain and rinse with cold water.
02 - Pulse the cooked edamame in a food processor until mostly smooth.
03 - Add avocado, lime juice, salt, cumin, and black pepper to the processor; pulse until creamy with some texture remaining.
04 - Transfer mixture to a bowl and gently fold in jalapeño, tomato, red onion, and cilantro.
05 - Taste and modify salt, lime, or spice levels as preferred.
06 - Garnish with additional cilantro leaves and lime wedges before serving.

# Expert tips:

01 -
  • It's creamy and satisfying without being heavy, so you can eat more of it guilt-free.
  • Edamame sneaks in protein that keeps you full longer than traditional guacamole.
  • Ready in 15 minutes, which means no standing around the kitchen when people are arriving.
02 -
  • Lime juice is your friend against browning. If you're making this ahead, squeeze it all over the surface and cover it tightly.
  • Don't over-process. The moment you get that creamy texture, stop. Over-blending turns it into paste.
03 -
  • If your edamame is at room temperature, it will blend more smoothly into the avocado without breaking down the avocado too much.
  • A squeeze of lime juice right before serving brightens everything and prevents the whole thing from looking dull.
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