Edamame Guacamole Twist (Printable)

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

# What you'll 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

# Method:

01 - Boil the edamame in water for 5 minutes if fresh or frozen, then drain and rinse with cold water to cool.
02 - Pulse the cooked edamame in a food processor until mostly smooth.
03 - Add avocado, lime juice, sea 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 adjust seasoning as necessary.
06 - Top with extra cilantro leaves and serve alongside lime wedges.

# Expert Advice:

01 -
  • The edamame creates this incredible creamy texture while boosting protein to six grams per serving
  • It keeps beautifully for two days, actually tasting even better after the flavors meld together
  • You get that satisfying guacamole experience without the post-dip crash
02 -
  • Over-blending the edamame creates a strange sticky texture that completely ruins the experience. Pulse until just combined.
  • Letting the dip sit for fifteen minutes before serving allows the cumin and lime to really wake up and mingle with the vegetables.
03 -
  • Double the recipe immediately. This disappears faster than you expect, and having extra ready in the fridge feels like a luxury.
  • Invest in an avocado saver if you make this often. Keeping half an avocado fresh means you can whip up a batch anytime inspiration strikes.
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