Edamame Guacamole Twist (Printable)

Creamy blend of edamame and avocado with zesty lime and jalapeño notes.

# What You'll 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 lime juice (from 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 under cold water.
02 - Pulse the cooked edamame in a food processor until mostly smooth.
03 - Add avocado, lime juice, sea salt, cumin, and black pepper to the food processor; pulse until creamy with some texture remaining.
04 - Transfer mixture to a bowl and gently fold in chopped jalapeño, tomato, red onion, and cilantro.
05 - Taste and adjust salt and pepper as preferred.
06 - Top with extra cilantro leaves and serve alongside lime wedges.

# Expert Suggestions:

01 -
  • It doubles down on protein in a way that makes you feel genuinely nourished, not just snacking.
  • The edamame keeps it creamy even if your avocado isn't picture-perfect ripe.
  • It tastes like you fussed, but honestly takes less time than waiting for toast to pop up.
02 -
  • Don't skip the cold rinse on edamame—it stops them from tasting mealy and keeps that bright green alive.
  • Fold by hand at the end instead of processing everything together; the vegetables stay distinct instead of melting into a paste.
03 -
  • Make this in a bowl instead of a food processor for the final mix—your hands and a rubber spatula give you control that blending takes away.
  • If you're feeding a crowd and making it ahead, keep the cilantro separate and stir it in just before serving so it stays bright and fresh instead of wilting.
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