Edamame Guacamole Recipe

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When we go out to eat, sometimes I order an appetizer as my main meal. They are usually the perfect portion size.  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. A few of my favorites are  hummus, vegetable spring rolls, and baked zucchini fries. Josh loves to make buffalo hot wings and chicken smothered nachos.

Two appetizers we always agree on are edamame and guacamole. Since we love them both, I decided to make edamame guacamole. Two winning appetizers in one.

Josh grew up in California and lived in Santa Cruz after he graduated from the University of Utah. He was working and enjoying his bachelor years along the California coast.  Sure, he loved the beach and warm weather, but he really loved California’s fresh produce, especially the avocados.

California is the leading producer of domestic avocados and home to about 90 percent of the nation’s crop. Josh made sure he ate his fair share while he was living there. One day he over did it though. He was craving guacamole and decided to whip up a batch at home. Avocados were on sale, so he went all out and purchased ten. He wasn’t going to use all ten for his batch of guacamole, but after he got mashing, he couldn’t stop. He used all ten avocados and made a monstrous bowl of guacamole.

He sat down with his chips and started to dip. The guacamole was so good, he couldn’t stop eating it. (Josh has no self control when it comes to guacamole and donuts). He ended up eating the entire bowl of guacamole. All of it! Ten avocados in one sitting, not a good idea. He was very sick that night, but if you ask him if he would do it again, he would smile and answer-YES!

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 edamame mixes in well with the avocado, keeping the bright green color. The guacamole is creamy, buttery, and delicious. Plus, it is good for you! This guacamole is full of protein, heart healthy fat, and fiber. We made homemade baked tortilla chips to scoop up our guacamole.  It is also a great dip for cut up vegetables and I even like it as a sandwich spread.

Edamame guacamole is one of our new favorite appetizers. Josh was tempted to eat the whole bowl, but luckily I was there to stop him.

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Edamame Guacamole

4.67 from 3 votes


  • 1 cup frozen shelled edamame thawed
  • 1 ripe avocado peeled and pitted
  • 1/2 cup chopped cilantro
  • 2 cloves garlic minced
  • 1/4 onion roughly chopped
  • 1/2 jalepeno finely chopped
  • Juice of 2 limes
  • 2 to 3 tablespoons water
  • Salt and freshly ground black pepper to taste


  • Put edamame, avocado, cilantro, garlic, onion, jalapeno, and lime juice in the bowl of a food processor and pulse until combined. Add enough water to make a creamy consistency and pulse again. Pulse until smooth. Transfer edamame guacamole to a serving bowl and season with salt and pepper. Stir. Serve with chips or vegetables.
  • *Note-this guacamole is also good as a spread on sandwiches.

Have you tried this recipe?

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If you like this guacamole, you might also like:

Cilantro Lime Hummus from Two Peas and Their Pod
Black Bean Salsa from Two Peas and Their Pod
Guacamole Dip from Two Peas and Their Pod
Quick and Easy Edamame Dip from La Fuji Mama
Edamame Dip from Healthy Green Kitchen

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Yum! I have made an edamame dip but combining it with avocados and those other ingredients sounds even better!


  2. Hah I think we’ve all been there! Poor Josh!

    I make a salad that has edamame and avocado in it – love the combination! I bet I’d love this too – will have to try! And then try not to eat the whole bowl. 😉

  3. Wow, when I read “Josh has no self control when it comes to guacamole and donuts” I could have sworn you were talking about my husband, Josh. In fact, I read your post to him and he was like “I have a twin!”
    That variation sounds great! We are definitely going to try it!

  4. I didn’t think guacamole could get any better, but now know… add edamame!! Y.U.M.

  5. What a great way to stretch the avocado! 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!

  6. Your blog is lovely and this looks delicious! Thanks very much for mentioning my edamame dip, and I’m looking forward to exploring more of your recipes!

  7. We are big on ordering an appetizer then sharing an entree too. It always seems to work out perfectly with the huge portion sizes these days. This sounds wonderful! I’ve not come across this type of guac before. Yum!

  8. I love guac but adding the edamame sounds like a great way to make the texture more interesting. It also adds a good dose of protein to balance out all the (healthy) fats. Can’t wait to try this!

  9. California hass avocados are the best. The standards for oil content are adhered to the best in ca. Those coming from mexico or other countries are not held to the same strict standards. 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. Stick to the hass from ca and you will not go wrong.

  10. OMG … I love both edamame & avacado (and guacamole is one of my weaknesses) so *THIS* is something I am absolutely going to try!!! I’m so excited for this!!!!

  11. Just a quick question, do you think its possible to take out cilantro or will that affect the overall taste of the recipe? 

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