Edamame Guacamole Twist (Printable Version)

Creamy edamame and avocado blend with lime, jalapeño, and cilantro for a fresh, protein-packed dip.

# Ingredient List:

→ 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 (approximately 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

# Steps:

01 - Cook the shelled edamame in boiling water for 5 minutes. Drain and rinse under cold water to cool.
02 - Pulse the cooled edamame in a food processor until mostly smooth.
03 - Add avocado, lime juice, sea salt, ground cumin (if using), and black pepper to the edamame. Pulse until creamy with some texture remaining.
04 - Transfer mixture to a bowl and fold in the chopped jalapeño, tomato, red onion, and cilantro.
05 - Adjust seasoning as desired to balance flavors.
06 - Garnish with extra cilantro leaves and lime wedges. Serve immediately or chill before serving.

# Expert Advice:

01 -
  • It tastes luxuriously creamy without requiring three perfectly ripe avocados, which means less waste and more flexibility.
  • The edamame sneaks in real protein, so you actually feel satisfied after eating it, not just temporarily filled.
  • It comes together in 15 minutes flat, making it perfect for when friends text that they're five minutes away.
02 -
  • Don't skip the cold water rinse after cooking the edamame, or they'll continue cooking from residual heat and turn mushy before you even get to the food processor.
  • The lime juice is your best friend for preventing browning, so squeeze it fresh and stir it in immediately after blending.
03 -
  • If you're making this more than a few hours ahead, cover the surface directly with plastic wrap to create an airtight seal and keep the guacamole from browning before anyone gets to eat it.
  • A squeeze of lime right before serving brings everything back to life if it's been sitting in the fridge for a bit.
Return