Inspired by True food cuisineThis guacamole sneaks into edamame for a high-protein dip that’s packed with flavor.
I don’t usually eat at chain restaurants though True food cuisine is a chain I can actually get behind me. I love that they focus on seasonal whole foods and offer a variety of plant-based options. Their miso-glazed sweet potatoes will forever have my heart, but closely followed by their edamame guacamole. I’m a fan of guacamole and the fact that you can eat plenty of it while still getting some protein is just awesome. Bring on the tortilla chips!
ingredients you need
- Edamame– You should buy pre-hulled edamame to save time.
- Avocado- Obviously, perfectly ripe avocados work best. I usually buy them when they are rock hard then let them ripen on the counter for 3-4 days and they are always perfect.
- Red onion- Since we’re not going to cook the onion, I suggest using red onions as they have the best flavor.
- Garlic– Fresh garlic is a must in this recipe. Yes, you could use garlic powder in a pinch, but it just won’t be as good.
- Coriander- If you hate cilantro, just leave it out.
- lime/lemon juice Some of you might find it odd that the Recipe calls for both lime and lemon juice But believe me, the hint of lemon will make the guacamole pop in your mouth. I always use both and while you don’t technically have to, I encourage you to at least try it that way and see what you think.
- Salt– does that really need to be explained? It’s a necessity for salt lovers like me.
- jalapeno– You will see that I didn’t use jalapeño in my photos because I was hoping my toddler would eat this guacamole the way he ate it True Foods kitchen. Spoiler alert: he hasn’t. If you like a touch of spice, be sure to add them. Otherwise it is not absolutely necessary.
Tips for making the best edamame guacamole
If you’re like me, you probably think you can just throw everything in the food processor and call it a day. Well, it’s almost that easy, but you’ll want to do it in a few steps.
Why? To avoid a sandy, grainy texture.
- Process the edamame and half the avocado until the edamame is finely chopped. I recommend using the pulse option on the food processor to prevent overmixing. You’ll also need to scrape the sides between blending to chop it evenly.
- Add the remaining ingredients and pulse until a blended but chunky texture is achieved. The avocado chunks complement the texture of the edamame so you don’t want it to be too smooth here.
- Taste test to see if you prefer more acid (lemon/lime juice) or salt. Add as desired.
- Serve and enjoy!
Do I really need a food processor?
While I think using a food processor makes the preparation much quicker and easier, technically you could make this without a food processor.
I would suggest hand chopping the edamame finely, then mashing it with avocado, then hand stirring in the remaining ingredients.
Looking for more spring recipes?
Inspired by True Food Kitchen, this guacamole sneaks into edamame for a high-protein dip that’s packed with flavor.
Servings: 12 (2oz) servings
- 2 medium sized avocados, about 1 pound (including pit/skin)
- 6 ounces peeled edamame, about 1 cup
- 3-4 tablespoon lime juice
- 2 tablespoon lemon juice
- 1 jalapeno , Optional
- ¼ Cup coriander
- ½ Red onion, roughly chopped, about 5 ounces
- 2-3 Garlic cloves
- 1 teaspoon Salt, less/more to taste
Bring a small pot of water to a boil. Add edamame and cook until soft. Rinse with cold water and set aside.
In the bowl of a food processor, combine edamame and the flesh of one avocado. Blend until edamame is finely chopped. Don’t worry, it’s normal for it to appear a bit gritty or grainy.
Add the remaining ingredients to the processor and pulse until a chunky but somewhat smooth texture is achieved. Test if you prefer more acid (lime/lemon juice) or salt and adjust as you like.
Serve immediately and enjoy, or store leftovers in an airtight container for up to 5 days.
Calories: 75kcal, Carbohydrates: 6G, Protein: 2G, Fat: 5G, Saturated Fatty Acids: 1G, Polyunsaturated fat: 1G, Monounsaturated fatty acids: 3G, Sodium: 197mg, Potassium: 247mg, Fiber: 3G, Sugar: 1G, Vitamin A: 86ie, Vitamin C: 7mg, Calcium: 19mg, Iron: 1mg