Edamame Guacamole
This edamame guacamole combines creamy avocados with the vibrant flavor of edamame, adding a fresh and delicious spin to the classic dip. It pairs beautifully with our oven-baked tortilla chips.
Servings: 6
Calories: 218kcal
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. Rinse it under cool water and drain.
- In a large bowl, cut the avocados in half, remove the pits, and scoop the flesh into the food processor. Add the edamame, onion, jalapeno, 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 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. Refrigerate for up to 3 days. Give it a stir before serving. Freezing is not recommended.
Nutrition
Calories: 218kcal | Carbohydrates: 16g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 82mg | Potassium: 708mg | Fiber: 9g | Sugar: 3g | Vitamin A: 256IU | Vitamin C: 18mg | Calcium: 49mg | Iron: 2mg
