The BEST Edamame Guacamole
by Minimalist Baker
Creamy and classic guacamole, with a protein-rich spin! Edamame takes center stage in this flavorful and satisfying plant-based dip. Just 7 ingredients and 25 minutes required!
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Prep: 10mins Cook: 15mins Total: 25mins
- 89 kcal
- Carbohydrate content
- 6 g
- Fat content
- 6.8 g
- Fiber content
- 3.7 g
- Protein content
- 2.8 g
- Saturated fat content
- 0.8 g
- Serving size
- 1 one-third-cup serving
- Sodium content
- 172 mg
- Sugar content
- 1.1 g
- Unsaturated fat content
- 4.5 g
- 1 cup frozen shelled edamame
- 2 medium ripe avocados, roughly chopped
- 1/3 cup red onion, roughly chopped ((or sub shallot))
- 1-2 small jalapeños, seeds removed and roughly chopped ((omit or reduce for less heat))
- 2-3 Tbsp lime juice ((use lemon in a pinch!))
- 1/2 tsp sea salt ((plus more for salting water))
- 1/4 cup loosely packed chopped cilantro
- Tortilla chips
- Sliced veggies ((carrots, cucumber, radish, bell pepper, etc.))
- Bring 4 cups (950 ml) of water to a boil in a medium saucepan. Season generously with salt then add edamame. Cover and let boil for 12-15 minutes, or until the edamame is very tender.
- While the edamame boils, prepare the rest of your ingredients.
- When the edamame is tender, drain and rinse with cold water to cool it down quickly. Transfer the edamame to a food processor along with half of the chopped avocado. Turn the food processor on, stopping to scrape down the sides a couple of times. Blend until the mixture is smooth and no large pieces of edamame remain — there may be some slight graininess from the edamame, but this is okay!
- Next, add the remaining avocado along with the red onion, jalapeño, lime juice, and 1/2 tsp salt (adjust amount if altering default number of servings). Pulse until the mixture is well blended and the onion and jalapeño are in small pieces.
- Transfer to a serving dish, add the cilantro, and stir. Then taste and adjust flavor as needed, adding more lime (or lemon) juice for acidity, cilantro for herby flavor, jalapeño for spice, or salt to taste.
- Serve immediately with tortilla chips or veggies of choice. Store leftovers well covered for up to 2-3 days in the refrigerator, though best when fresh.
- To extend freshness and prevent browning, squeeze a little more lime juice over the top of the guacamole and make sure a lid or plastic wrap is touching the surface of the guacamole. If the top appears slightly browned after storing, just scoop off the very top layer — the guacamole underneath is usually fine!