Edamame guacamole
18 min · 7 g protein · 138 cals / serving
Bright green, creamy and full of lime and cilantro: ripe avocado and blended edamame in about equal parts, with chopped tomato, red onion and jalapeño folded in for crunch. It tastes like guacamole, stays green for longer, and carries a lot more protein.
Ingredients
- 2 cups shelled edamame, frozen, cooked and cooled
- 2 medium avocados, ripe
- 2 tbsp lime juice
- 1 small clove garlic
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1 tbsp water, cold
- 1/2 cup fresh cilantro, chopped, divided
- 2 Roma tomatoes, seeded and diced
- 1/3 medium red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
Steps
- Boil the frozen shelled edamame for 3 minutes, drain and cool under cold water. Blend with the lime juice, garlic, cumin, salt and cold water in a food processor for about a minute, until smooth, scraping down once.
- Add the avocado and most of the cilantro and pulse a few times, until combined but still a little chunky, like guacamole.
- Scrape into a bowl and fold in the tomato, red onion and jalapeño. Taste for salt and lime, scatter with the rest of the cilantro and serve with vegetables, tortilla chips or on tacos.
Good to know
Does it really taste like guacamole?
Close: the lime, cilantro, onion and jalapeño do most of the work, and the edamame tastes mild and a little sweet. Classic guacamole with all avocado is richer and creamier, at about 54 instead of 60.
Why does it stay green?
The edamame does not brown the way cut avocado does, and the lime slows the avocado down. Press cling film onto the surface and it stays bright for 2 days in the fridge.
Alternatives
Per
- Calories
- 98
- Protein
- (21%)
- 5 g
- Fat
- (57%)
- 6 g
- Carbohydrates
- (23%)
- 8 g
- of which sugar
- 2 g
- Fiber
- 4 g
- Sodium
- 143 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 831 kcal goes into the pot and 849 g of ingredients comes out as about 845 g of food: 98 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.