Edamame Guacamole Twist (Printable version)

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

# Ingredient list:

→ 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

# Step-by-step guide:

01 - Cook shelled edamame in boiling water for 5 minutes. Drain and rinse with cold water.
02 - In a food processor, pulse edamame 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. Fold in chopped jalapeño, tomato, red onion, and cilantro.
05 - Taste and adjust salt, pepper, or lime juice as desired.
06 - Top with extra cilantro and serve alongside lime wedges.

# Expert tips:

01 -
  • The protein content means you're actually satisfied after snacking, not hunting for food an hour later.
  • It's ready in 15 minutes but tastes like you spent way more time on it.
  • Edamame makes it naturally creamier than regular guac, so you need less avocado and your wallet stays happier.
02 -
  • If your edamame is still warm when you add the avocado, it'll break down the avocado unevenly and you'll end up with a weirdly textured mush instead of the creamy dip you wanted.
  • Lime juice is your friend here because it keeps the green color from turning brown and brightens every single flavor in the bowl.
03 -
  • If you accidentally over-pulse the edamame and it gets too smooth, add the avocado and lime juice immediately because the acidity stops the breakdown and brings back some texture.
  • Make this dip right before serving rather than hours ahead, because guacamole-style dips are better when the flavors haven't had time to get tired and familiar.
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