Save I discovered edamame guacamole completely by accident one afternoon when I had half an avocado left and a bag of frozen edamame staring at me from the freezer. There was something so appealing about the idea of stretching the avocado further while packing in more protein, and I was curious if the earthiness of edamame would play nicely with lime and cilantro. That first batch was lighter, creamier, and somehow fresher than traditional guacamole, and I've been making it ever since.
I brought a bowl of this to a potluck where everyone expected the standard avocado dip, and watching people's faces light up when they realized what they were eating felt like a small victory. My friend Sarah actually asked for the recipe before she'd even finished her first chip, which rarely happens in my kitchen.
Ingredients
- Edamame: Fresh or frozen works beautifully; frozen actually saves you time and tastes just as good once cooked through.
- Ripe avocado: This is where you can't cheat, so pick one that yields gently to pressure but isn't mushy.
- Jalapeño: One small one gives gentle heat; seed it completely for mild, keep some seeds if you like more kick.
- Tomato: A ripe, flavorful one matters here since it adds both moisture and brightness to the mix.
- Red onion: Raw and finely chopped, it brings a sharp bite that balances the creaminess perfectly.
- Fresh cilantro: Don't skip it; the herbaceous quality is what makes this feel intentional, not accidental.
- Lime juice: Fresh lime is non-negotiable for that zingy finish that ties everything together.
- Sea salt and cumin: Salt brings out all the flavors, while cumin (optional) whispers just enough warmth without overwhelming.
Instructions
- Bring the edamame to life:
- Drop frozen edamame into boiling salted water and let it cook for 5 minutes until tender but still bright green. Drain well and rinse under cold water so it stops cooking and cools down quickly.
- Pulse into creaminess:
- In a food processor, pulse the cooled edamame until mostly smooth with just a few tiny flecks remaining; you're going for that creamy foundation without a completely uniform paste.
- Bring in the avocado:
- Add the avocado along with lime juice, salt, cumin, and black pepper, then pulse until the whole thing turns pale green and creamy with some soft chunks still visible. This should take just a handful of pulses.
- Fold in the fresh stuff:
- Transfer to a bowl and gently fold in the jalapeño, tomato, red onion, and cilantro so everything gets distributed without crushing the texture you just built.
- Taste and adjust:
- Take a chip, taste, and decide if you need more salt, lime, or heat; this is your moment to make it exactly right.
- Finish and serve:
- Top with extra cilantro leaves and lime wedges, then serve immediately with whatever you're dipping.
Save There's something wonderful about making a dip that feels both indulgent and genuinely good for you, and this guacamole hits that sweet spot perfectly. My kitchen smells like lime and cilantro while I'm making it, which honestly might be the best part of the whole experience.
The Edamame Advantage
Edamame does something special here that avocado alone can't do: it adds protein and fiber while actually keeping the whole thing lighter and fresher tasting. The slightly nutty, grassy undertone of edamame plays beautifully against the bright lime and cilantro, creating something that tastes more alive than traditional guacamole. You end up using less avocado without anyone noticing you've done anything clever.
Flavor Combinations That Work
The base recipe is honestly perfect as written, but I've learned which swaps actually improve it and which ones don't. Swapping red onion for thinly sliced scallions brings more delicate onion flavor, while adding diced mango creates a beautiful sweet-savory moment that catches people off guard. Hot sauce stirred in at the end is never wrong, and once I added crumbled cotija cheese on top for a friend with different dietary needs and it became our favorite version.
Serving and Storage Ideas
This dip is versatile enough to work with almost anything you dunk in it, and it holds up better in the fridge than regular guacamole because the edamame stabilizes it. You can make it a couple hours ahead and cover it with plastic wrap pressed directly onto the surface to prevent browning. It keeps for up to two days, though honestly it rarely lasts that long in my house.
- Serve with tortilla chips, thick-cut vegetable sticks, or crispy chickpea snacks for extra protein.
- Spread it on sandwiches or grain bowls the next day instead of mayo for a flavor and nutrient upgrade.
- Make a double batch and freeze half in an airtight container for up to three months.
Save This is the kind of recipe that makes you feel like you've outsmarted the kitchen a little, and that feeling never gets old. Make it once and you'll find yourself reaching for it again and again.
Cooking Questions
- → Can I use frozen edamame for this dish?
Yes, frozen shelled edamame works well; just boil for 5 minutes before blending to achieve the right texture.
- → How do I adjust the heat level?
Include some jalapeño seeds or add hot sauce for extra spice, or omit seeds for a milder flavor.
- → What can I substitute for red onion?
Scallions make a great alternative, offering a milder, fresher onion taste.
- → How long can the mixture be stored?
Cover and refrigerate for up to two days to maintain freshness and flavor.
- → Is this suitable for gluten-free and vegan diets?
Yes, all ingredients are naturally gluten-free and vegan, perfect for diverse dietary needs.