Edamame Guacamole High Protein

# The Ingredients You'll Need:

01 - 1 cup shelled edamame (fresh or frozen)

02 - 1 ripe avocado, peeled and pitted

03 - 1 small jalapeño, seeded and finely chopped

04 - 1 small tomato, diced

05 - 1/4 cup red onion, finely chopped

06 - 2 tablespoons fresh cilantro, chopped

07 - 2 tablespoons lime juice (about 1 lime)

08 - 1/2 teaspoon sea salt

09 - 1/4 teaspoon ground cumin (optional)

10 - Freshly ground black pepper, to taste

11 - Extra cilantro leaves

12 - Lime wedges

01 - Boil shelled edamame in water for 5 minutes, then drain and rinse under cold water.

02 - Pulse edamame in a food processor until mostly smooth.

03 - Add avocado, lime juice, sea salt, ground cumin, and black pepper to the processor; pulse until creamy with some texture remaining.

04 - Transfer mixture to a bowl and fold in chopped jalapeño, tomato, red onion, and cilantro.

05 - Taste and adjust salt and pepper as needed.

06 - Top with extra cilantro leaves and serve with lime wedges.

01 -

It keeps you full longer thanks to the hidden protein boost from edamame, so you're not snacking again twenty minutes later.
Your single avocado suddenly serves four people instead of two, which honestly feels like kitchen magic when you're feeding a crowd.
The bright, peppery taste comes through even stronger than traditional guac, so every chip tastes intentional.

02 -

Do not skip the ice bath for the edamame—warm edamame will turn your whole dip brown and mushy within minutes.
If you're making this more than two hours before serving, wait to fold in the tomato and jalapeño because their water will weep into the dip and water it down.

03 -

Frozen edamame are often fresher than fresh because they're processed immediately after harvest, so don't feel bad about using them—they're honestly better.
If your avocado is slightly underripe, the edamame will still carry the creaminess, so you're not locked into perfect produce timing.