Did you know that edamame is an excellent addition to guacamole? Make this popular dip even more of a hit. Here’s how!
What you’ll need:
- 1 cup frozen edamame beans, thawed
- 1 cup fresh broccoli florets
- 1 cup avocado, chopped
- 1 tbsp. plus 1 tsp. fresh lime juice
- 1/2 tsp. garlic, minced
- 1/4 tsp. jalapeño, minced
- 2 tbsp. tomato, chopped and seeded
- 1 tbsp. red onion, minced
- 1 tbsp. green onions, thinly sliced
- 1 1/2 tsp. fresh cilantro, chopped
- 1/2 tsp. kosher salt
- A pinch of freshly ground black pepper
- Boil water and add edamame beans; cook until tender, about 10 minutes. Drain the water and then quickly place the cooked beans in an ice bath. Drain well.
- Cook the broccoli in boiling water for about 8 minutes, or until tender. Drain and quickly place in an ice bath. Drain well and pat dry.
- Using a food processor, puree the avocado, jalapeno, garlic, and lime juice. Add the edamame and puree again. Add the broccoli and puree until the mixture is very smooth.
- Transfer the puree into a bowl and fold in the remaining ingredients.
- Transfer the guacamole into an airtight container. Chill in the fridge for at least an hour before serving.
Your edamame guacamole will keep in the fridge for up to two days.