You’ll Need: 2 cups shelled Edamame beans 2 Tbsp lime juice 3 garlic cloves, minced 1/4 cup red onion, diced 1/2 cup fresh cilantro Pulse until smooth. I bet I’d love this too – will have to try! Yum! Plus, it is good for you! Transfer edamame guacamole to a serving bowl and season with salt and pepper. Josh was a little hesitant to try this guacamole-he thought the edamame would ruin one of his favorite dips, but he was pleasantly surprised. The very large avocados that you see from time to time in your market are very watery and do not have the same flavor, so don’t be fooled by thinking you will get twice as much for less money. Put edamame, avocado, cilantro, garlic, onion, jalapeno, and lime juice in the bowl of a food processor and pulse until combined. OMG … I love both edamame & avacado (and guacamole is one of my weaknesses) so *THIS* is something I am absolutely going to try!!! Occasionally, we will order an appetizer to share and an entree, if we can agree on the same thing:) We also like to make appetizers at home for parties, snacks, and even meals. It looks like guac and taste like guac, but its better! Add enough water to make a creamy consistency and pulse again. that’s amazing. Cook the edamame in a saucepan of boiling water until tender, 10 to 12 minutes. I know avocados are plenty nutritious, but the addition of all the protein and fiber in edamame makes it much more nutritionally balanced – love it! Two appetizers we always agree on are edamame and guacamole. Ten avocados in one sitting, not a good idea. Sounds delicious. I’m so excited for this!!!! Hah I think we’ve all been there! Stick to the hass from ca and you will not go wrong. Since we love them both, I decided to make edamame guacamole. Transfer to a bowl and fold in the tomato, cilantro, onion, and jalapeño (if using). I didn’t think guacamole could get any better, but now know… add edamame!! I’ve never made a dip with avocado and edamame before. He was working and enjoying his bachelor years along the California coast. Instructions For the broth, in a small saucepan over medium-low heat, combine the broth, tamari and miso, stirring until fully incorporated and warmed. The guacamole was so good, he couldn’t stop eating it. We love sitting around the table with good food, good conversation, and good friends and family! He was craving guacamole and decided to whip up a batch at home. Yum! Two of my favorite things: edamame and avocado. Required fields are marked *. Directions: Remove stems from the kale and blanch leaves in boiling, lightly salted water until tender, about 45 seconds. He sat down with his chips and started to dip. Steam the edamame beans according to the package and mash with a fork (or ideally place in a food processor to blend finely). Skip the chip in favor of raw vegetables, such as carrots or bell pepper strips. How unusual! He used all ten avocados and made a monstrous bowl of guacamole. He ended up eating the entire bowl of guacamole. ½ teaspoon sea salt. The problem with guacamole is that most people want to dip salted, deep-fried tortilla chips into it. Directions Bring a medium pot of lightly salted water to a boil, add edamame and cook for about 5 minutes, until soft. We are big on ordering an appetizer then sharing an entree too. Transfer to a bowl and fold in the tomato, cilantro, onion, and jalapeño (if using). 930 Likes, 25 Comments - True Food Kitchen (@true_food_kitchen) on Instagram: “Kale Guacamole & Edamame Dumplings…we totally app-rove of @peachestopearls starter selections!