Edamame Guacamole Creamy Twist (Printer-Friendly)

A creamy, protein-rich guacamole variant made with edamame, avocado, and fresh herbs for versatile use.

# 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 fresh 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 Cook:

01 - Boil shelled edamame in water for 5 minutes if using frozen or raw. Drain and rinse with cold water.
02 - Pulse 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 with some texture remaining.
04 - Transfer mixture to a bowl. Gently fold in chopped jalapeño, tomato, red onion, and cilantro.
05 - Taste the mixture and adjust salt or spice levels as desired.
06 - Garnish with extra cilantro leaves and lime wedges before serving.

# Expert Advice:

01 -
  • It sneaks protein into guacamole without tasting like a health kick, which means you can actually enjoy it guilt-free.
  • You get that creamy texture you crave from avocado but it stretches further, so your ingredients go the distance.
  • The whole thing comes together in 15 minutes, making it perfect for unexpected guests or when you suddenly remember you said yes to bringing an appetizer.
02 -
  • Don't let the edamame cool all the way to room temperature before pulsing them; they should still be warm enough to blend smoothly without turning gritty.
  • Add the acid (lime juice) early and fold in the vegetables late, because lime starts breaking down the tomatoes and onions if they sit together too long, and you'll end up with watery guac instead of crisp bites.
03 -
  • Use a food processor instead of mashing by hand—it gives you that impossibly smooth base that makes the whole thing feel elevated and easy in equal measure.
  • If you're making this ahead and worried about browning, press plastic wrap directly onto the surface of the dip so no air touches it, and it'll stay vibrant green until serving time.
Go Back