edamame guacamole

If you’d like some protein with your guacamole and chips, blending the prime ingredient — avocado — with edamame (fresh green soybeans) is a great way to do so.

Edamame Guacamole

edamame (fresh

lemon

cilantro

scallions (green parts only, chopped)

cumin

chile

avocado

Salt and pepper

Cook the edamame in gently simmering water for about 8 minutes, or until tender. Drain.

Combine the edamame in a food processor with 1/4 cup water, the lemon or lime juice, and cilantro. Process until smooth.

Add the hot chile pepper or canned chiles and the avocado (large chunks are fine) and either pulse on and off to leave it chunky, or let the processor run if you’d like it to be smoothly blended with the edamame.

Scrape the mixture into a small serving container. Taste and add more lemon or lime juice if you’d like, and season with salt and pepper. Serve at once with tortilla chips.

Creamy and classic guacamole, with a protein-rich spin! Edamame takes center stage in this flavorful and satisfying plant-based dip. Just 7 ingredients and 25 minutes required!

The BEST Edamame Guacamole

frozen shelled edamame

medium ripe avocados, roughly chopped

red onion, roughly chopped ((or sub shallot))

lime juice ((use lemon

tsp sea salt ((plus

Tortilla chips

Sliced veggies ((carrots, cucumber, radish, bell pepper, etc.))

Bring 4 cups (950 ml) of water to a boil in a medium saucepan. Season generously with salt then add edamame. Cover and let boil for 12-15 minutes, or until the edamame is very tender.

While the edamame boils, prepare the rest of your ingredients.

When the edamame is tender, drain and rinse with cold water to cool it down quickly. Transfer the edamame to a food processor along with half of the chopped avocado. Turn the food processor on, stopping to scrape down the sides a couple of times. Blend until the mixture is smooth and no large pieces of edamame remain — there may be some slight graininess from the edamame, but this is okay!

Next, add the remaining avocado along with the red onion, jalapeño, lime juice, and 1/2 tsp salt (adjust amount if altering default number of servings). Pulse until the mixture is well blended and the onion and jalapeño are in small pieces.

Transfer to a serving dish, add the cilantro, and stir. Then taste and adjust flavor as needed, adding more lime (or lemon) juice for acidity, cilantro for herby flavor, jalapeño for spice, or salt to taste.

Serve immediately with tortilla chips or veggies of choice. Store leftovers well covered for up to 2-3 days in the refrigerator, though best when fresh.

To extend freshness and prevent browning, squeeze a little more lime juice over the top of the guacamole and make sure a lid or plastic wrap is touching the surface of the guacamole. If the top appears slightly browned after storing, just scoop off the very top layer — the guacamole underneath is usually fine!

https://www.youtube.com/watch?v=PhrFEttHRpY

Creamy and classic guacamole, with a protein-rich spin! Edamame takes center stage in this flavorful and satisfying plant-based dip. Just 7 ingredients and 25 minutes required!

Full Recipe: https://minimalistbaker.com/the-best-edamame-guacamole/
 
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The BEST Edamame Guacamole | Minimalist Baker Recipes

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Edamame Guacamole

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