Edamame Guacamole Twist (Printable)

Creamy blend of edamame and avocado with fresh herbs for a vibrant, nutrient-packed 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 finely chopped red onion
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 it:

01 - Boil shelled edamame in water for 5 minutes, then drain and rinse with cold water.
02 - Process the cooked edamame in a food processor until mostly smooth.
03 - Add avocado, lime juice, sea salt, ground cumin, and black pepper to the edamame. Pulse until creamy, leaving some texture.
04 - Transfer mixture to a bowl and fold in jalapeño, tomato, red onion, and cilantro.
05 - Taste and modify seasoning as desired.
06 - Garnish with extra cilantro leaves and lime wedges before serving.

# Expert Advice:

01 -
  • It tastes indulgent and buttery but sneaks in plant-based protein that keeps you satisfied longer than regular guacamole.
  • You can make it in under 15 minutes, which means you're never more than a quick kitchen session away from impressive appetizer.
  • The edamame stretches your avocado further, so your wallet and your ingredients both go the distance.
02 -
  • Don't skip the cold water rinse after cooking edamame; it stops the cooking instantly and prevents that mealy, overcooked texture that ruins the whole dip.
  • Lime juice is essential not just for flavor but for chemistry—it prevents the guacamole from oxidizing and turning brown, which happens faster than you'd think.
03 -
  • Buy frozen edamame already shelled and you'll cut your prep time in half—they're just as nutritious and honestly more convenient than hunting down fresh ones.
  • Taste as you season, especially with salt and lime; edamame has a subtle earthiness that can hide under too much seasoning, so build gradually and let each layer reveal itself.
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