Guacamole is easily the most delicious dip in the universe, except for maybe hummus. We put a little Asian spin on traditional guac by whipping up this unique Chunky Edamame Guacamole. Avocado, shelled edamame, fresh cilantro, green onion, white miso paste, garlic, and lime juice combine in a delicious creamy and chunky guacamole perfect for dipping chips, veggies, pita, you name it!
Why We LOVE Edamame Guacamole
- High in protein – edamame (soybeans) is naturally high in clean, plant-based protein. Just 1 cup of edamame packs in 18.5 grams of protein!
- Healthy fats – avocados are rich in healthy, plant-based unsaturated fats, which are much better for you than, say, the saturated fats in a bag of potato chips you might be tempted to snack on.
- Unique flavor profile – steamed edamame, miso paste, and green onions give this guacamole recipe a unique and delicious flavor profile. It’s definitely worth a try!
- Perfect dip or dressing- like traditional guacamole, this edamame guacamole is perfect for dipping tortilla chips, fresh and/or roasted veggies, pita chips. Plus, its also perfect for dolloping in a power bowl or using as a base for a salad dressing. The options are limitless!
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How to Make Edamame Guacamole
The beauty of this recipe is that it is crazy simple to throw together.
Start by thawing the edamame. Place frozen edamame in a microwaveable bowl and warm for 30 seconds to 1 minute, or until the edamame is defrosted. Transfer the thawed edamame to the blender or food processor.
Scoop the avocado out of the shell and into the blender or food processor. Add the cilantro, garlic, green onion, lime juice, miso paste, water, and black pepper. Blend for 30 seconds to 1 minute, or until creamy.
If the guacamole is too chunky, add a few more tablespoons of water and blend another 30 seconds until creamier. Alternatively, smash any remaining edamame or avocado chunks against the side of the food processor/blender using a fork.
Transfer the edamame guacamole to a serving bowl. Season with additional salt, if desired. Serve and enjoy!
We highly recommend pairing this guacamole with our favorite air fryer Corn Tortilla Chips.
How to Store Edamame Guacamole
We generally scale this recipe up or down, as needed, in order to avoid making too much. This recipe is easy to modify based on your needs.
However, if you find you have a little extra, store the leftovers in an airtight container in the refrigerator for 2 to 3 days. The lime juice will help keep the guacamole fresh, but eventually it will start to oxidize and brown. If that bothers you, scoop the brown bits out before using. We don’t recommend keeping it longer than about 3 days, so be sure to plan accordingly.
Let us know what you think about this recipe for Chunky Edamame Guacamole by dropping a comment and/or rating below! We love to hear from you! 🙂
Check out these other savory and sweet snack ideas:
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Chunky Edamame Guacamole
Ingredients
- 1½ small hass avocados
- 1 c shelled edamame
- ½ c fresh cilantro, diced
- 1 garlic clove, diced
- 2 green onions, diced
- 1 lime, juiced
- 2 Tbsp water (optional)
- 2 tsp white miso paste
- ¼ tsp black pepper
- salt, to taste
Instructions
- Place frozen edamame in a microwaveable bowl and warm for 30 seconds to 1 minute, until the edamame is defrosted. Transfer to the blender or food processor.
- Scoop the avocado out of the shell and into the blender. Add the cilantro, garlic, green onion, lime juice, miso paste, water, and black pepper. Blend for 30 seconds to 1 minute, until creamy. If the guacamole is too chunky, add a few tablespoons of water and blend another 30 seconds until creamier. You can also smash any remaining edamame or avocado chunks with a fork against the side of the food processor/blender.
- Transfer to a serving bowl. Season with additional salt, if desired. Serve.
Notes
- If you’re using the blender to make this guacamole, we recommend adding a little bit of water (we use roughly 2 tablespoons of water) to help with the blending. Otherwise you’ll be shaking and scraping the sides of the blender a lot since there is very little liquid in guacamole.
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