This edamame guacamole recipe is a fresh and flavorful dip inspired by True Food Kitchen. Eat it with your favorite chips, on tacos, or by the spoonful.

True Food Kitchen is a wonderful restaurant that takes pride in using fresh seasonal ingredients. I am sad to say that they do not have any locations in New England yet, which is a big reason why I had to recreate their edamame guacamole recipe (and add a little heat).
Traditional guacamole is made with avocados, tomato, jalapeño, cilantro, lime juice, and salt. In this edamame guacamole recipe, we are using most of the traditional ingredients (no tomato) but also adding in a few extras.
If guacamole is ever going to be called a superfood, it will be because of this recipe 👀.
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Ingredients for edamame guacamole
- Ripe organic avocado
- Edamame
- Hemp seeds
- Red onion
- Jalapeño (nacho sliced): adds a refreshing mild heat to the guacamole
- Cilantro
- Garlic granules
- Lime juice
- Salt
For exact measurements and detailed step-by-step directions, scroll to the recipe card below.
How to make edamame guacamole with one avocado
- First, boil frozen edamame for 4-5 minutes. Drain and roughly chop.
- Next, chop onion, cilantro, and jalapeños. Add all chopped ingredients to a bowl with hemp seeds, avocado, lime juice, garlic, and salt.
- Mix/mash together, chill for 30 minutes (if desired) and enjoy!
Notable tip: store ripe avocados in the fridge. Not only does this help prevent them from going bad so quickly, but it also saves time (no chilling necessary as the avocados are already cold).
Is guacamole good for you?
The base of guacamole is avocados. Avocados contain fiber, potassium, and magnesium. They also are a source of vitamin K and C. In this guacamole recipe we are adding edamame and hemp seeds.
Edamame is filled with; protein, fiber, folate, vitamin K, magnesium, and copper.
Hemp seeds add additional healthy fats, omegas, iron, protein, and vitamin E.
So, yes! It's an easy way to get in extra nutrients. Bonus points for it being absolutely delicious.
What can you eat edamame guacamole with?
- Tortilla chips, crackers, and rice cakes
- Add a few spoonfuls to tacos or taco bowls
- Use as a dip with fresh carrots, radishes, broccoli, peppers, etc.
- Swap plain avocado for guacamole on avocado toast
- Baked sweet potatoes
- Add to any salad
- Baked beet chips (toss thinly sliced beetroot with oil, salt, pepper, and garlic. Bake at 400°F for 20-30 minutes or until crispy)
- Add to your favorite veggie burger
Substitutions and variations to make homemade guacamole
Edamame and hemp seeds should not be substituted as they add flavor and make this guacamole a powerful snack. For a traditional guacamole, omit.
Red onion: provides a subtle spice and garlic flavor to the salsa. Red onion is the best onion to use for anything fresh, so I don't recommend substituting it. If you're in a pinch and must, use white onion.
Nacho-sliced jalapeños: using jarred sliced over fresh jalapeño adds an additional refreshing kick to the guacamole. Alternatively, substitute for fresh jalapeños.
Salt: any salt can be used, but I recommend using iodized, sea salt or Himalayan salt.
Notable-tip: if you are vegan, make sure you are getting ½ a teaspoon of iodized salt a day (using the salt or taking a supplement). Why? Check out this article and follow Taylor for helpful and informative content.
For additional heat: add a large pinch of red pepper flakes, use extra jalapeños or add a dash of cayenne pepper.
Storing edamame guacamole
Guacamole is best fresh or eaten within a few hours. This recipe was made with that in mind. However, if you happen to have leftovers store the guacamole in an airtight container. It will last in the fridge for a few days, but will naturally turn brown. It's still safe to eat, just doesn't look as appetizing.
📋 Recipe
Edamame Guacamole
Ingredients
- 1 large ripe avocado
- ¼ cup shelled edamame
- ¼ cup red onion, diced
- ¼ scant cup fresh cilantro, roughly chopped
- 3 tablespoons hemp seeds
- large spoonful nacho sliced jalapeños, diced
- 1 tablespoon lime juice (about ¼ of a small lime)
- ¼ teaspoon garlic granules or powder
- ¼ teaspoon +an extra pinch salt (or to taste)
Instructions
- First, prepare frozen edamame according to package instructions (boil for 3-5 minutes and then drain). Rinse with cool water and roughly chop (or mash in a bowl with the avocado).
- While the edamame cooks, add avocado to a bowl and mash with a fork. Chop and add all other ingredients (including chopped edamame) to the avocado and mix until combined.
- *Chill for 15-30 minutes (if needed) and enjoy!
Notes
Did you make this edamame guacamole recipe? I would love to know your thoughts! Leave a review below and/or tag @notablyvegan in your creations on Instagram, Pinterest, or Twitter.
Michael says
My gosh, this is so delicious!
Morgan says
So glad to hear, Michael! 😊
Thomas says
10/10! Amazing recipe👍