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Edamame Guacamole

Edamame has been a long-time favorite snack of mine. They’re so good I can eat a seemingly endless amount of them right from their pods. This recipe calls for them to be incorporated into a creative take on guacamole, which I love just as much as enjoying them au naturel.

The problem with guacamole is that most people want to dip salted, deep-fried tortilla chips into it. Don’t do it! Skip the chip in favor of raw vegetables, such as carrots or bell pepper strips. Or, do as I do, and dip with steamed asparagus.

Course Snack
Difficulty Easy
Makes About 1 1/2 Cups
Daily Dozen Foods Beans, Herbs and Spices, Other Fruits, Other Vegetables
Servings 6 people
Calories 88 kcal


  • 1 cup frozen shelled edamame thawed
  • 1 avocado
  • 2 teaspoons blended peeled lime
  • 1 teaspoon Savory Spice Blend
  • 1 Roma tomato finely chopped
  • 1 tablespoons fresh cilantro chopped
  • 1 tablespoon red onion minced
  • 1 tablespoon jalapeño minced (optional)
  • ground cumin to taste
  • steamed asparagus or raw vegetables for dipping


  1. Cook the edamame in a saucepan of boiling water until tender, 10 to 12 minutes. Drain and set aside to cool. In a food processor, combine the edamame, avocado, lime, Savory Spice Blend, and cumin, and process until smooth. Transfer to a bowl and fold in the tomato, cilantro, onion, and jalapeño (if using). Serve with vegetables for dipping.

Nutrition Facts
Edamame Guacamole
Amount Per Serving (0.25 cup)
Calories 88 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 4mg 0%
Potassium 305mg 9%
Total Carbohydrates 6g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 3g 6%
Vitamin A 3.2%
Vitamin C 11.5%
Calcium 2%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.

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