Edamame Guacamole Recipes

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EDAMAME GUACAMOLE



Edamame Guacamole image

This dip combines creamy, slightly spicy guacamole with edamame. The resulting dip is rich and flavorful with more texture than guacamole on its own. Enjoy your "guac-a-mame" with tortilla chips or fresh veggies!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 20m

Yield 10

Number Of Ingredients 12

1 cup Cascadian Farm™ organic frozen shelled edamame (from 10-oz bag)
2 tablespoons water
3 medium ripe avocados, peeled, pitted and chopped
1 plum (Roma) tomato, chopped
1/4 cup finely chopped onion
1 medium jalapeño chile (2 to 3 inch), seeded, finely chopped
2 tablespoons fresh lime juice
1 clove garlic, finely chopped
1/4 cup chopped fresh cilantro
1/2 teaspoon fine sea salt
Lime wedges, if desired
Food Should Taste Good™ tortilla chips, as desired

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.

Nutrition Facts : Calories 100, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 0 g, TransFat 0 g

EDAMAME GUACAMOLE



Edamame Guacamole image

Categories     Condiment/Spread     Food Processor     Soy     Vegetable     Vegetarian     Avocado     Broccoli     Chill     Healthy     Vegan     Party     Boil     Advance Prep Required

Yield Makes 2 cups; Serving Size: 2 Tbsp.

Number Of Ingredients 12

1 c. frozen edamame beans, thawed
1 c. fresh broccoli florets
1 c. avocado, chopped
1 Tbsp. plus 1 tsp. fresh lime juice
1/2 tsp. garlic, minced
1/4 tsp. jalapeño, minced
2 Tbsp. tomato, chopped and seeded
1 Tbsp. red onion, minced
1 Tbsp. green onions, thinly sliced
1 1/2 tsp. fresh cilantro, chopped
1/2 tsp. kosher salt
Pinch freshly ground black pepper

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.)

GUACAMOLE-STYLE EDAMAME DIP RECIPE



Guacamole-Style Edamame Dip Recipe image

Follow this Guacamole-Style Edamame Dip Recipe for a fun party dip. This unique edamame recipe gets its creaminess from mayo, edamame and cilantro.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 20 servings, 2 Tbsp. each

Number Of Ingredients 10

1/2 cup KRAFT Zesty Lime Vinaigrette Dressing
1/4 cup KRAFT Real Mayo
2 cups frozen edamame (shelled), thawed
1 jalapeño pepper, finely chopped
3 cloves garlic, minced
1/2 cup chopped fresh cilantro, divided
6 Tbsp. finely chopped red onions, divided
3/4 cup TACO BELL® Thick & Chunky Mild Salsa
1 cup rinsed canned black beans
1 cup shredded iceberg lettuce

Steps:

  • Process dressing, mayo and edamame in food processor until smooth.
  • Add peppers, garlic, 6 Tbsp. cilantro and 1/4 cup onions; pulse just until blended. Spread onto bottom of pie plate.
  • Top with layers of salsa, beans, lettuce, and remaining onions and cilantro.

Nutrition Facts : Calories 60, Fat 4 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

EDAMOLE (EDAMAME GUACAMOLE)



Edamole (Edamame Guacamole) image

I first saw this in a magazine a few years back, and have enjoyed it ever since. The original recipe was a bit bland for my tastes, so I've spiced up my version a bit. It is a great way to use those broccoli stems, if you make a recipe that called for only the crowns. Remember to remove the seeds from the peppers if you do NOT want the heat. (Times Do Not include the time for the edamame and broccoli to cool.)

Provided by Berts Kitchen Witch

Categories     Vegetable

Time 24m

Yield 3 cups

Number Of Ingredients 15

1/2 cup edamame (shelled)
1/2 cup broccoli stem (peeled & chopped)
2 avocados
1 lemon, juice of
1 lime, juice of
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 cup yellow onion (diced fine)
2 garlic cloves (minced fine)
1 small fresh jalapeno (minced fine *remove seeds if you don't want the heat.)
1 small tomatoes (diced fine)
1 tablespoon fresh cilantro (minced)

Steps:

  • Simmer edamame in 2 cups water for 2 minutes. (Make sure to use the beans out of the shells, NOT the whole edamame pods).
  • Remove edamame from the pot with a slotted spoon and set aside to cool.
  • Blanche the peeled broccoli stems in the same water for about 2 minutes.
  • Drain and set aside to cool.
  • When edamame and broccoli are cooled, purée both together in a blender, until smooth.
  • Cut avocados in half, remove pits, and spoon out the avocado from its skin into a large bowl.
  • Mash the avocados together with the lemon and lime juice.
  • Add the edamame-broccoli mixture to the avocado and stir together well.
  • Fold in the remaining ingredients, including the spice mixture.
  • Taste and adjust the seasonings to your own taste from there.

Nutrition Facts : Calories 307.4, Fat 22.8, SaturatedFat 3.2, Sodium 413.9, Carbohydrate 23.5, Fiber 12.2, Sugar 3.4, Protein 9.4

EDAMAME DIP (EDAMOLE)



Edamame Dip (Edamole) image

This dip tastes like guacamole but made with edamame which has more protein and fiber. Serve it just like guacamole with raw veggies, tortilla chips, or pita bread.

Provided by HealthyFoodLover

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 10m

Yield 4

Number Of Ingredients 8

2 cloves garlic
1 chipotle pepper in adobo sauce
2 tablespoons olive oil
1 teaspoon hot pepper sauce, or to taste
½ teaspoon cumin
1 cup frozen shelled edamame (green soybeans), thawed
1 tablespoon water, or as needed
salt and pepper to taste

Steps:

  • Place the garlic cloves, chipotle pepper, olive oil, hot sauce, and cumin into a blender. Puree until smooth, then add the edamame, and continue to puree until smooth. Add water as needed to achieve your desired consistency. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 64.7 calories, Carbohydrate 0.9 g, Fat 6.9 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 0.9 g, Sodium 47.5 mg

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