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hand scooping guacamole out of a bowl with a spoon
Cultivate | September 3 2019

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National Guacamole Month: Edamame Guacamole

All the flavors you love of guacamole with an added boost of protein and fiber make this Edamame Guacamole super flavorful and a good for you dip.

Edamame Guacamole

Serves: 2 cups
Calories: 25; Total Fat: 2g; Carbohydrate: 1g; Dietary Fiber: 1g, Protein: 1g

Ingredients:

  • 1 c. frozen edamame beans, thawed
  • 1 c. fresh broccoli florets
  • 1 c. avocado, chopped
  • 1 Tbsp. plus 1 tsp. fresh lime juice
  • ½ tsp. garlic, minced
  • ¼ tsp. jalapeño, minced
  • 2 Tbsp. tomato, chopped and seeded
  • 1 Tbsp. red onion, minced
  • 1 Tbsp. green onions, thinly sliced
  • 1½ tsp. fresh cilantro, chopped
  • ½ tsp. kosher salt
  • Pinch freshly ground black pepper

Directions:

  • Bring a medium pot of water to a boil. Prepare an ice bath and set aside.
  • Cook the edamame beans at a rolling boil until tender, 10 to 11 minutes. Drain the beans into a strainer and shock in the ice bath. Drain well.
  • Puree the avocado, lime juice, garlic, and jalapeño in a food processor at high speed. Add the edamame beans and process on high speed.
  • Meanwhile, cook the broccoli at a rolling boil until tender, 7 to 8 minutes. Drain the broccoli and shock in the ice bath. Drain well and pat dry.
  • Add the broccoli to the edamame mixture and process on high speed until very smooth, scraping down the sides of the bowl as needed to incorporate all the ingredients.
  • Transfer the mixture to a medium bowl and fold in the remaining ingredients, mixing with a rubber spatula until well incorporated.
  • Transfer the guacamole to an airtight container and refrigerate until well chilled, about 1 hour, before serving with accompaniment of choice. (The guacamole will keep in the refrigerator for up to two days.)
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