Edamame Guacamole
A nutrient-dense spin on classic guacamole. All the same flavors you love — avocado, cilantro, red onion, jalapeños, salt — plus edamame and hemp seeds for a creamy, protein-packed dip.
Servings: 2 servings
Equipment
- Medium bowl with lid
- Fork
- Cutting board and knife
- measuring cups and spoons
Ingredients
- 1 large ripe hass 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
- Cook frozen edamame according to package instructions. Boil for 3-5 minutes, drain, shell if needed, rinse with cold water, and roughly chop. Set aside.
- Add avocado to a medium bowl and mash with a fork until creamy with a few small chunks remaining. Be careful to not overmash - we dont want it smooth.
- Add the chopped edamame, diced red onion, cilantro, pickled jalapeños, hemp seeds, lime juice, garlic granules, and salt. Stir to combine. Taste and adjust — more lime for brightness, more jalapeño for heat, more cilantro for flavor, and/or more salt for depth.
- Cover and refrigerate for at least 15 minutes before serving, or serve immediately if using pre-chilled ingredients.
Notes
- Time saver tip: prepare the edamame a few hours ahead and store in the fridge. Store ripe avocados in the fridge too. When both are already cold you can skip the chill time entirely and enjoy the guacamole immediately. Bonus, storing avocados in the fridge keeps them from going bad too quickly.