This high-protein guacamole incorporates edamame for a flavourful and satisfying plant-based dip. It’s ready in just 10 minutes with only 7 simple vegan ingredients.
When it comes to creamy party dips, guacamole is ALWAYS a personal favourite. But today, I’m tweaking it and we’re adding edamame for a protein-rich spin. This edamame guacamole is truly something special!
To get the texture just right, it gets blended in the food processor for an extra smooth and satisfying result. Plus, only 7 ingredients and 25 minutes are required to make this delicious, nutrient-packed dip. Grab your chips, friends!
Ingredients you’ll need
We use all the classics in the high-protein guacamole plus edamame beans!
- Edamame: you’ll want to buy pre-shelled edamame to save time.
- Avocado: obviously, perfectly ripe avocados are most ideal. I usually buy them when they’re hard as a rock then let them ripen on the counter for 3-4 days, and they are always perfect.
- Red onion: I’m using red onion as it has the best flavour, but you could use yellow/brown onion as well.
- Garlic: Fresh garlic is a must for this recipe. Yes, you could use garlic powder in a pinch, but it just won’t be as good.
- Coriander (cilantro): One of my favourite herbs and a staple in Mexican cuisine.
- Lime: Freshly squeezed lime is a must. Don’t use jarred lime juice as the flavour is muted.
- Salt: A pinch of flaky salt brings it all together.
- Jalapeño: Some people like their guac with spice, others like it without. I love just a little. You can also use Serrano pepper to make it really spicy.
- Tomato: Optional but I love serving mine topped with diced Roma tomatoes for a pop of colour!
Complete list of ingredients and amounts is located on the recipe card below.
How to make high-protein guacamole
Blend the edamame: Process the edamame and one avocado until the edamame is finely chopped. I recommend using the pulse option on the food processor to prevent over-blending. You’ll also need to scrape down the sides in between blending to ensure it’s evenly chopped.
Blend everything: Add the remaining ingredients and pulse until a blended but chunky texture is achieved. The chunks of avocado will complement the texture of the edamame, so you don’t want it too smooth here.
Taste test: Adjust seasonings to see if you prefer more acidity (lime juice) or salt.
Serve and enjoy!
Tips and Tricks
- Blend in Steps: To avoid a gritty, grainy texture, blend everything in steps. This ensures the edamame is broken down into a smooth consistency.
- Use Pre-Shelled Edamame: Save time and effort by opting for pre-shelled edamame. This eliminates the need to shell them individually, expediting the preparation process.
- Ripe Avocado: For optimal texture and flavour, use avocados that are slightly soft to the touch but not mushy.
- Texture: Pulse the edamame in a food processor to prevent over-blending. Control the texture by stopping to scrape down the sides, aiming for a blended yet chunky consistency. This adds a delightful contrast to the guacamole with distinct pieces of avocado and edamame.
- Fresh Lime Juice: Opt for freshly squeezed lime juice over pre-packaged alternatives for the best flavour. The freshness of the lime enhances the overall taste of the guacamole.
- Experiment with Spice: Add finely diced jalapeño or serrano pepper if you enjoy some heat. Adjust the amount based on your spice tolerance.
- Serve with Colourful Toppings: When serving, top the guacamole with colourful ingredients like diced Roma tomatoes, chopped coriander (cilantro), or additional lime wedges. This not only adds visual appeal but also extra flavour.
How to store
Store leftover edamame guacamole well covered for up to 2-3 days in the refrigerator, though best when fresh.
Recipe FAQ
Yes, you can use a blender or even mash the ingredients with a fork for a chunkier texture.
Yes, you can use frozen edamame. Make sure to thaw them before blending to achieve the desired texture.
While guacamole is best enjoyed fresh, you can prepare the ingredients in advance and combine them just before serving to maintain the optimal texture.
Freezing is not recommended as avocados tend to change texture upon thawing, resulting in a less appealing guacamole.
Press plastic wrap directly onto the surface of the guacamole to minimise exposure to air, which helps prevent browning.
Other dip recipes to try
If you try this high-protein guacamole recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
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High-Protein Edamame Guacamole
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: Serves 6
- Category: Dip, snack
- Method: Blend
- Cuisine: Mexican
Description
This high-protein guacamole incorporates edamame for a flavourful and satisfying plant-based dip. It’s ready in just 10 minutes with only 7 simple vegan ingredients.
Ingredients
- 2 medium ripe avocados
- 1 cup (6 oz/ 170g) shelled edamame
- 3 tablespoons lime juice
- 1 jalapeño, deseeded, chopped
- ¼ cup coriander (cilantro)
- ½ red onion, roughly chopped
- 2–3 garlic cloves
- 1 teaspoon salt
- To top: Chopped tomato, coriander (cilantro), red onion.
Instructions
- Process the edamame and 1 avocado in a food processor until the edamame is finely chopped, scraping down the sides needed.
- Add the remaining ingredients and pulse until a blended but chunky texture is achieved. The chunks of avocado will complement the texture of the edamame, so you don’t want it too smooth here.
- Adjust seasonings to see if you prefer more acidity (lime juice) or salt.
- Serve and enjoy!
Notes
Store leftovers well covered for up to 2-3 days in the refrigerator, though best when fresh.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 118 calories
- Fat: 8g
- Saturated Fat: 1.1g
- Carbohydrates: 9.2g
- Fiber: 4.7g
- Protein: 3.8g
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