Chunky Edamame Guacamole
This Chunky Edamame Guacamole puts an Asian spin on traditional 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.
Servings: 2 cups
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.