National Guacamole Month: Edamame Guacamole
Explore more Culinary Experiences
Serves: 2 cups
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.
Serves: 2 cups
Calories: 25; Total Fat: 2g; Carbohydrate: 1g; Dietary Fiber: 1g, Protein: 1g
- 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
- 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.)