Save I discovered this combination almost by accident one afternoon when I had a perfectly ripe avocado staring at me from the counter and a bag of frozen edamame in the freezer that needed using up. The moment I blended them together, something clicked—that creamy green foundation had this subtle earthiness that made the guacamole feel more substantial, almost luxurious. It wasn't a reinvention of anything sacred, just a happy collision of what was on hand and a willingness to see where it led.
I brought a bowl of this to a taco night at a friend's place, and watching people go back for third helpings while assuming it was some trendy restaurant dip made me quietly proud in that small kitchen-victory way. One person asked for the recipe, then another, and suddenly this accidental creation felt like something worth sharing.
Ingredients
- Edamame: The secret to keeping this vibrant and thick—use frozen if that's what you have, and don't skip the quick boil and cold rinse, it keeps them bright and prevents mushiness.
- Ripe avocado: One is enough here since the edamame carries weight; if yours is still firm, give it a day or keep it as a creamy backup.
- Jalapeño: Seeds out means friendly heat, seeds in means a knowing bite—choose your adventure based on who you're feeding.
- Tomato: Choose one with actual flavor or consider a handful of good cherry tomatoes instead of watery supermarket stuff.
- Red onion: The sharp bite matters here, it keeps everything from tasting one-note and sweet.
- Cilantro: If you're one of those people it tastes like soap to, honest truth, scallions work beautifully instead.
- Lime juice: Fresh squeezed makes a real difference; bottled feels thin by comparison.
- Sea salt: Taste as you go, it's easier to add than take away.
- Cumin: Optional but it whispers something warm that ties everything together.
Instructions
- Boil and cool the edamame:
- Drop frozen or raw edamame into salted boiling water and give it five minutes, then drain and run cold water over them until they stop steaming. This keeps them from turning gray-green and mushy.
- Pulse to creamy base:
- Put them in a food processor and pulse until mostly smooth with just a few little flecks left—you want texture, not baby food.
- Blend in the richness:
- Add avocado, lime juice, salt, cumin if using it, and pepper, then pulse again until everything is creamy and holds together. If it seems too thick, a teaspoon of water helps without diluting flavor.
- Fold in the fresh stuff:
- Tip it into a bowl and gently fold in the jalapeño, tomato, red onion, and cilantro so they stay chunky and bright instead of getting beaten down.
- Taste and trust yourself:
- This is the moment to decide if it needs more salt, more lime, more heat—your mouth knows better than any recipe instruction ever could.
- Serve and share:
- Pile it into a bowl with a cilantro leaf on top and lime wedges on the side, and watch people reach back for more.
Save This became the thing people asked for by name after that first taco night, which taught me something about how the smallest kitchen experiments sometimes become the ones that stick around. There's something generous about a recipe that tastes intentional but honest, like you're sharing something real.
Why Edamame Changes Everything
Edamame in guacamole does something subtle but real—it adds protein without heaviness, creaminess without needing more avocado, and a grounding earthiness that makes the whole thing feel almost creamy even when an avocado is being stingy. It also means you can make this year-round without hunting for perfect avocados, frozen edamame is always there waiting.
Serving and Storage Wisdom
Serve this with tortilla chips the obvious way, but also try it on toast with a fried egg, or as a spread on a chicken sandwich where it adds unexpected brightness. It keeps covered in the fridge for about two days before the avocado starts oxidizing, so it's not a make-ahead-for-days kind of thing, but it's quick enough that you rarely need to.
Custom Variations That Work
This recipe loves customization because the base is sturdy enough to handle it—add diced mango or pineapple if you want something tropical, swap cilantro for basil if that's your lean, or stir in a teaspoon of hot sauce if the jalapeño feels too polite. The edamame stays constant and carries whatever flavor direction you're leaning toward.
- Try diced cucumber or radish for extra crunch that holds up better than tomato over time.
- Add a handful of toasted pumpkin seeds for texture and nutty depth if you have them.
- A tiny pinch of smoked paprika adds complexity that whispers instead of shouts.
Save This turned into one of those recipes I make without thinking now, reaching for it when I need something fast that doesn't feel like I took shortcuts. It's proof that sometimes the best kitchen discoveries come from having nothing but an idea and what happens to be in the freezer.
Common Recipe Questions
- → Can I use frozen edamame?
Yes, frozen edamame works well. Simply boil for 5 minutes before processing.
- → How do I adjust the heat level?
Keep some jalapeño seeds or add hot sauce to increase the spice.
- → What can I serve this with?
Great with tortilla chips, vegetable crudités, or as a sandwich spread.
- → Can the dish be stored?
Store covered in the fridge for up to 2 days to maintain freshness.
- → Are there alternative ingredient options?
Red onion can be swapped with scallions; diced mango adds sweetness.