Edamame Guacamole Twist (Printable)

A vibrant blend of edamame and avocado creates a creamy, protein-rich dip or spread.

# 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

11 - Extra cilantro leaves
12 - Lime wedges

# How To Make It:

01 - Boil shelled edamame for 5 minutes, then drain and rinse under cold water.
02 - Pulse the edamame in a food processor until mostly smooth.
03 - Add avocado, lime juice, sea salt, ground cumin, and black pepper. Pulse until creamy with some texture remaining.
04 - Transfer the mixture to a bowl and fold in chopped jalapeño, tomato, red onion, and cilantro.
05 - Adjust seasoning as needed to your preference.
06 - Garnish with extra cilantro leaves and serve with lime wedges.

# Helpful Tips:

01 -
  • It sneaks plant-based protein into something that tastes indulgent, not virtuous.
  • The edamame makes it creamier than traditional guac while stretching one avocado further.
  • Ready in 15 minutes, which means you can actually make this on a weeknight.
02 -
  • Frozen edamame works perfectly well—there's no reason to hunt down fresh ones and spend more money or time.
  • Lime juice added at the blending stage prevents browning and keeps the whole thing tasting fresh longer.
  • The avocado should be ripe but not mushy; if it's already soft enough to easily mash with a fork, it's ready.
03 -
  • Don't process everything together; the hand-folded additions keep their texture and make each bite more interesting.
  • If you don't have a food processor, a fork and some elbow grease will work fine—it just takes longer and gives you a chunkier texture, which is equally delicious.
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