Edamame Guacamole

A healthy twist on traditional guacamole featuring edamame beans and broccoli blended with creamy avocado, fresh lime, and classic Mexican flavors. Perfect as a dip or spread.

6 servings

1 hr 37 min

Published October 4, 2025

Ingredients

•1 cup frozen edamame beans
•1 cup fresh broccoli florets
•1 cup avocado
•1⅓ tablespoon fresh lime juice
•½ teaspoon garlic
•¼ teaspoon jalapeño
•2 tablespoon tomato
•1 tablespoon red onion
•1 tablespoon green onions
•1½ teaspoon fresh cilantro
•½ teaspoon kosher salt
•1 pinch freshly ground black pepper

Cooking Instructions

1.
BRING a medium pot of water to a boil. Prepare an ice bath and set aside.
5 min
2.
COOK the edamame beans at a rolling boil until tender, 10 to 11 minutes. Drain the beans into a strainer and shock in the ice bath. Drain well.
11 min
3.
PUREE the avocado, lime juice, garlic, and jalapeño in a food processor at high speed. Add the edamame beans and the process on high speed.
5 min
4.
MEANWHILE, cook the broccoli at a rolling boil until tender, 7 to 8 minutes. Drain the broccoli and shock in the ice bath. Drain well and pat dry.
8 min
5.
ADD the broccoli to the edamame mixture and process on high speed until very smooth, scraping down the sides of the bowl as needed to incorporate all the ingredients.
5 min
6.
TRANSFER the mixture to a medium bowl and fold in the remaining ingredients, mixing with a rubber spatula until well incorporated.
3 min
7.
TRANSFER the guacamole to an airtight container and refrigerate until chilled, about 1 hour, before serving with accompaniment of choice. (The guacamole will keep in the refrigerator for up to two days.)
60 min

Ingredients

•1 cup frozen edamame beans

•1 cup fresh broccoli florets

•1 cup avocado

•1⅓ tablespoon fresh lime juice

•½ teaspoon garlic

•¼ teaspoon jalapeño

•2 tablespoon tomato

•1 tablespoon red onion

•1 tablespoon green onions

•1½ teaspoon fresh cilantro

•½ teaspoon kosher salt

•1 pinch freshly ground black pepper

Cooking Instructions

BRING a medium pot of water to a boil. Prepare an ice bath and set aside.

5 min

COOK the edamame beans at a rolling boil until tender, 10 to 11 minutes. Drain the beans into a strainer and shock in the ice bath. Drain well.

11 min

PUREE the avocado, lime juice, garlic, and jalapeño in a food processor at high speed. Add the edamame beans and the process on high speed.

5 min

MEANWHILE, cook the broccoli at a rolling boil until tender, 7 to 8 minutes. Drain the broccoli and shock in the ice bath. Drain well and pat dry.

8 min

ADD the broccoli to the edamame mixture and process on high speed until very smooth, scraping down the sides of the bowl as needed to incorporate all the ingredients.

5 min

TRANSFER the mixture to a medium bowl and fold in the remaining ingredients, mixing with a rubber spatula until well incorporated.

3 min

TRANSFER the guacamole to an airtight container and refrigerate until chilled, about 1 hour, before serving with accompaniment of choice. (The guacamole will keep in the refrigerator for up to two days.)

60 min