Edamame Guacamole
Inspired by True Food Kitchen, this guacamole sneaks in edamame for a protein-packed dip that is loaded with flavor.
I’m not usually one to dine at chain restaurants but True Food Kitchen is a chain I can actually get behind. I love that they focus on seasonal whole foods and feature a variety of plant-based options. Their miso glazed sweet potatoes will forever have my heart but a close second is their edamame guacamole. I’m a fiend for guacamole and the fact that you can eat copious amounts of it while also getting some protein, is simply genius. Bring on the tortilla chips!
Ingredients You’ll Need
- Edamame– you’ll want to buy preshelled edamame to save time.
- Avocado- obviously, perfectly ripe avocados are most ideal. I usually buy them when they’re hard as a rock then let them ripen on the counter for 3-4 days and they are always perfect.
- Red onion- because we’re not cooking the onion, I suggest using red onion as it has the best flavor.
- Garlic– fresh garlic is a must for this recipe. Yes, you could use garlic powder in a pinch but it just won’t be as good.
- Cilantro- if you hate cilantro then just leave it out.
- Lime/Lemon Juice- some of you might find it strange that the recipe calls for both lime and lemon juice but trust me, the hint of lemon makes the guacamole pop in your mouth. I always use both and while you technically don’t have to, I encourage you to at least give it a try that way and see what you think.
- Salt– does this really need an explanation? It’s a necessity for salt lovers like myself.
- Jalapeño– you’ll see that I did not use jalapeño in my photos which is because I was hopeful that my toddler would eat this guacamole like he ate it at True Foods Kitchen. Spoiler alert: he didn’t. If you like a hint of spice, be sure to include it. Otherwise, it isn’t essential.
Tips for Making the Best Edamame Guacamole
If you’re like me you’re probably thinking you can just throw everything in the food processor and call it a day. Well, it’s almost that easy but you’ll want to do it in a few steps.
Why? To avoid a gritty, grainy texture.
- Process the edamame and half of the avocado until the edamame is finely chopped. I recommend using the pulse option on the food processor to keep from over blending. You’ll also need to scrape down the sides in between blending to get it evenly chopped.
- Add the remaining ingredients and pulse until a blended but chunky texture is achieved. The chunks of avocado will compliment the texture of the edamame so you don’t want it too smooth here.
- Taste test to see if you prefer more acid (lemon/lime juice), or salt. Add as desired.
- Serve and enjoy!
Do I really need a food processor?
While I think using a food processor makes for a much faster and easier preparation, you could technically make this without a food processor.
I would suggest finely chopping the edamame by hand then mashing it with avocado, then stirring in the remaining ingredients by hand.
Looking for more spring recipes?
- Carrot Cake Baked Oatmeal
- Mushroom Asparagus Farro Risotto
- White Bean Alfredo Sauce
- Simple Asparagus Soup
- Spring Farro Bowls with Lemon Tahini Dressing
- Easy Strawberry Pie
- Perfect Strawberry Cake
Edamame Guacamole
Ingredients
- 2 medium-sized avocados, about 1lb (including pit/skin)
- 6 ounces shelled edamame, about 1 cup
- 3-4 tablespoons lime juice
- 2 tablespoons lemon juice
- 1 jalapeno , optional
- ¼ cup cilantro
- ½ red onion, roughly chopped, about 5 ounces
- 2-3 garlic cloves
- 1 teaspoon salt, less/more to taste
Instructions
- Bring a small pot of water to a boil. Add edamame and cook until tender. Rinse with cold water and set aside.
- In the bowl of a food processor, combine edamame and flesh of one avocado. Blend until edamame is finely chopped. Don't worry, it's normal for it to appear a bit gritty or grainy.
- To the processor, add the remaining ingredients and pulse until a chunky but somewhat smooth texture is achieved. Taste test to see if you prefer more acidity (lime/lemon juice) or salt and adjust as desired.
- Serve immediately and enjoy, or store leftovers in an airtight container for up to 5 days.
Can’t wait to make this! What brand/kind of tortilla chips are those?
They’re Late July sweet potato tortilla chips! :)
This stuff was AWESOME! I’ve made it twice now (didn’t use onion becaause I don’t like the raw stuff) but really flavorful and simple ingredients. It fills you up too! Thanks for the wonderful recipe.