This Edamame Guacamole combines creamy avocados with protein-packed edamame and seasonings, creating a fresh, hearty, and delicious spin on the classic dip. It pairs beautifully with our Oven-Baked Tortilla Chips.
It's perfect for your next party, potluck, picnic, or just as a satisfying snack. This recipe is oil-free, nut-free, gluten-free, vegan, and Daniel Fast approved.
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Ingredients You'll Need
- Shelled edamame
- Avocados
- Limes
- Garlic powder
- Onion powder
- Red Onion
- Jalapeno
- Cilantro
How to Make this Edamame Guacamole
Prepare the Edamame
Boil the edamame: In a small pot, bring water to a boil. Add the frozen edamame and cook for 3-4 minutes until tender but still vibrant green. Drain and let cool for a few minutes.
Prepare the Avocado Mixture
Add all ingredients to a food processor: In a large bowl, cut the avocados in half, remove the pits, and scoop the flesh into the food processor. Add the edamame, onion, lime juice, garlic powder, onion powder, and fresh cilantro.
Pulse until desired texture: Pulse all the ingredients in the food processor until the guacamole is smooth yet still slightly chunky.
Serve and Enjoy
Chill, if desired: If you prefer a chilled guacamole, cover it with plastic wrap, pressing it directly against the surface to prevent browning, and let it chill in the refrigerator for 30 to 60 minutes.
Serve: Scoop the guacamole into a serving bowl and serve it with our oven-baked tortilla chips or fresh veggies like sliced bell pepper, cucumber, or carrots.
Pro Tips
- Keep it Fresh: To keep leftover guacamole fresh, store it in an airtight container with plastic wrap pressed against the surface to minimize browning.
- Customize Your Heat: If you prefer mild guacamole, use less jalapeño or omit it entirely. For extra heat, add more!
Frequently Asked Questions
Edamame are young, green soybeans that are typically served steamed or boiled. They add a unique, slightly nutty flavor and a satisfying texture to guacamole. Plus, they boost the dip’s protein content, making it a more filling and nutritious option.
If you don’t have a food processor, you can finely chop the edamame, onions, and cilantro by hand or use a blender. Be careful not to overblend to leave some texture with the guacamole.
Yes, you can use other types of onions, such as yellow, white, or green onions. Red onion is preferred for its mild, sweet flavor, but other onions will work as well.
Edamame guacamole pairs well with oven-baked tortilla chips, fresh veggies like bell peppers, cucumber slices, and carrot sticks. It’s also a great topping for tacos, wraps, sandwiches, or salads.
Freezing guacamole is not recommended as it can affect the texture and taste. It’s best enjoyed fresh or within a couple of days of making it.
If you’re not a fan of cilantro, you can substitute it with fresh parsley or chives for a different but still fresh flavor.
How to Pick the Best Avocado for Guacamole
Choosing the right avocado is key to making perfect guacamole. Here’s how to select the best avocados to ensure your dip is creamy, flavorful, and a hit with everyone:
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- Check for Ripeness: Gently squeeze the avocado without applying your fingers too hard. It should yield slightly to pressure but shouldn’t feel mushy. If the avocado feels very soft, it may be overripe. If it feels hard, it’s not ripe enough. For best results, choose avocados that are firm but slightly soft to the touch.
- Look for Uniform Color: While color can vary depending on the avocado variety, you generally want an avocado that is dark green to almost black. Avoid avocados with large dark spots or a lot of blemishes, as these can indicate over-ripeness or spoilage.
- Inspect the Skin: The skin should be pebbly and not too shiny. If it looks glossy and smooth, it might be underripe. Also, check for any large indentations or irregularities which could indicate that the fruit is damaged.
- Feel the Stem: Remove the small stem at the top of the avocado. If it comes off easily and reveals a green color underneath, the avocado is ripe and ready to eat. If it’s brown underneath, the avocado might be overripe. If the stem is difficult to remove, the avocado is likely not yet ripe.
- Consider Timing: If you’re planning to make guacamole in a few days, you might want to buy slightly underripe avocados and let them ripen at home. Place them in a paper bag at room temperature to speed up the ripening process. Once ripe, you can store them in the refrigerator to prevent further ripening until you’re ready to use them.
- Size Matters: While size isn’t always an indicator of quality, larger avocados tend to have more flesh and can yield more guacamole. Choose avocados that feel heavy for their size, as this usually means they have a creamier interior.
Why you'll love this take on guacamole
- High in Protein: Edamame is a great source of plant-based protein, making it a more substantial snack than traditional guacamole.
- Rich in Fiber: This dip is high in dietary fiber, which aids digestion and helps keep you feeling full longer.
- Packed with Vitamins and Minerals: Edamame is rich in vitamins like K and B and minerals such as folate and magnesium. Avocado is high in potassium, copper, pantothenic acid, and vitamins B6, K, and E.
We hope you love this edamame guacamole recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
Edamame Guacamole
Ingredients
- 1 cup frozen shelled edamame
- 2 ripe avocados peeled and pitted
- 2 Tablespoons fresh lime juice
- ⅓ cup red onion roughly chopped
- 1 medium jalapeno pepper seeds removed and roughly chopped
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup fresh cilantro chopped
- salt to taste
Instructions
- In a small pot, bring water to a boil. Add the frozen edamame and cook for 3-4 minutes until tender but still vibrant green. Drain and let cool for a few minutes.
- In a large bowl, cut the avocados in half, remove the pits, and scoop the flesh into the food processor. Add the edamame, onion, lime juice, garlic powder, onion powder, and fresh cilantro.
- Pulse all the ingredients in the food processor until the guacamole is smooth yet still slightly chunky.
- If you prefer a chilled guacamole, cover it with plastic wrap, pressing it directly against the surface to prevent browning, and let it chill in the refrigerator for 30 to 60 minutes.
- Scoop the guacamole into a serving bowl and serve it with our oven-baked tortilla chips or fresh veggies like sliced bell pepper, cucumber, or carrots.
Notes
- If you prefer mild guacamole, use less jalapeño or omit it entirely. For extra heat, keep the seeds or add more!
- To keep leftover guacamole fresh, store it in an airtight container with plastic wrap pressed against the surface to minimize browning.
Kelsie
A delicious twist on hummus a must try!