Made with both edamame and avocado, this guacamole is lower in fat and has a boost of protein compared to traditional guac. Serve this with veggies, tortilla chips or use as a spread on wraps and sandwiches.
If you can polish off a bowl of guac in one sitting and you’re also that person who can snack endlessly on edamame, you, my friend, are in the right place. And we could definitely be best friends.
This edamame guacamole is one of those things, like hummus, that you want to keep in the fridge. It’s wonderful for snacking, but I love it spread on a wrap or in a sandwich. You can also top off a salad or a Buddha bowl with this spicy, creamy guac.
Edamame, or soy beans, are a good source of plant protein, potassium, magnesium and fiber. One cup of edamame has just eight grams of fat compared to a cup of avocado’s twenty-one grams of fat. Whew…that’s a substantial savings!
Combining them to create guacamole, boosts this spicy dip to a healthier alternative that I know you’ll love.
Of course, tortilla chips are a natural go to when you think of guacamole, but for a healthier alternative, serve this with a mix of chips and some cut up veggies!
Tips For Making The Best Edamame Guacamole
To get a creamy texture, cook the edamame for about twelve minutes. For best results, I like using a high speed blender, but this will also work in a food processor. You may just need to run your processor a bit longer.
I’ve found a great tip, courtesy of Dr. Greger’s How Not To Die Cookbook, where this recipe was inspired. Instead of just juicing a lime or lemon, Dr. Greger peels the whole fruit and processes it until smooth. He freezes the juice, pulp and all in teaspoon portions to use anytime.
That method allows you to get the most out of your citrus. Fiber and all. What I do in this recipe, is peel and use a whole lime. It works wonderfully! Just be sure to peel the pith…the white part under the peel, to avoid a bitter taste.
If you get a chance to make this, let me know what you think! I’d love to hear how you use it!
- 1 cup frozen shelled edamame
- 1 whole lime peeled
- 3 tablespoons water
- 2 cloves garlic
- 1 ripe avocado peeled, pitted and halved
- 1/4 cup chopped fresh cilantro
- 1/2 small red onion finely diced
- 1 small jalapeno finely diced
- 2 – 3 small campari or other sweet tomato finely diced
- 1/8 teaspoon ground cumin
- 1/2 teaspoon sea salt
- In a small saucepan, add the edamame and enough water to just cover the beans. Bring the pot to a boil over high heat. Reduce to medium high and cook for about 12 minutes. Once done, drain and rinse with cold water.
- Add to your blender or food processor, the whole lime, water and garlic. Blend until broken down, then add the edamame and half of the avocado. Blend until smooth and creamy. Stop and stir down, as needed. Add more water, if needed, to blend properly.
- In a small bowl, smash the remaining avocado half with a fork. I like to keep it a little chunky. Add the edamame mixture as well as the cilantro, onion, jalepeno, tomato, cumin and salt. Stir to combine.
- Refrigerate for at least 30 minutes before serving.
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