A nutrient-dense twist on traditional guacamole that blends ripe avocado with shelled edamame for added plant-based protein and fiber. The addition of edamame creates a thick, creamy consistency and helps the dip maintain its bright green color, making it an excellent spread for sandwiches, crackers, or fresh vegetables.
Ingredients
- 2 medium ripe avocados, pitted and scooped (about 1 cup mashed)
- ¾ cup shelled edamame, defrosted if frozen
- Juice of 3 limes (about 3 tbsp)
- ½ cup roughly chopped fresh cilantro
- 2 tsp ground cumin
- 2 garlic cloves, peeled and minced
- ½ tsp salt, plus more to taste
- ½ jalapeño, finely chopped
- ¼ white onion, finely chopped (about ½ cup)
- Finely crushed chili flakes, for garnish (optional)
Equipment Needed
Food processor
Chef’s knife and cutting board
Silicone spatula
Measuring cups and spoons
Citrus juicer (optional)
Directions
- Place the avocado, edamame, lime juice, cilantro, garlic, cumin, and salt into the bowl of a food processor.
- Process until the mixture is smooth and creamy, stopping to scrape down the sides with a silicone spatula as needed to ensure the edamame is fully blended.
- Transfer the mixture to a medium serving bowl.
- Fold in the chopped jalapeño and white onion to add texture.
- Taste and adjust seasoning with additional salt or lime juice if desired. Garnish with crushed chili flakes before serving.
Nutritional Facts
- Fat
- 8.5g
- Saturated Fat:
- 1g
- Sodium
- 198mg
- Carbohydrates
- 7.9g
- Fiber
- 4.6g
- Sugar
- 1.3g
- Protein
- 3.6g
