Edamame Guacamole Recipes

EDAMAME GUACAMOLE

Steps:

• Cook and drain edamame as directed on package; cool 5 minutes. Set aside 1 tablespoon cooked edamame for garnish. Spoon remaining edamame into bowl of food processor with 2 tablespoons water. Cover; process until smooth.
• In medium bowl, mash together edamame puree, avocado, tomato, onion, jalapeño chile, lime juice, garlic, cilantro and salt.
• Spoon into serving bowl, garnish with reserved edamame and lime wedges. Serve with chips.

EDAMAME GUACAMOLE

Steps:

• BRING a medium pot of water to a boil. Prepare an ice bath and set aside.
• 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.
• 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.
• 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.
• 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.
• TRANSFER the mixture to a medium bowl and fold in the remaining ingredients, mixing with a rubber spatula until well incorporated.
• 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.)