Edamame Guacamole
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This vibrant edamame guacamole offers a clever contemporary twist on the classic Mexican dip. By blending protein-rich soya beans with steamed broccoli and creamy avocado, you create a beautifully smooth texture that is both lighter and more nutritious than traditional versions. The addition of fresh lime juice, garlic, and a hint of jalapeño ensures the flavour remains bright and zingy, making it a perfect centrepiece for any vegan sharing platter.
Ideal as a healthy snack or a party starter, this versatile dip is packed with plant-based goodness and stays a brilliant shade of green. Serve it chilled with crunchy seasonal vegetable crudités, toasted pitta strips, or homemade corn tortillas for a satisfying appetiser. It is a fantastic way to increase your daily veg intake while enjoying a delicious, savoury treat that can be prepared in advance.
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Ingredients for Edamame Guacamole
1 c. frozen edamame beans, thawed
1 c. fresh broccoli florets
1 c. avocado, chopped
1 tablespoon plus 1 teaspoon fresh lime juice
1/2 teaspoons garlic, minced
1/4 teaspoons jalapeño, minced
2 tablespoons tomato, chopped and seeded
1 tablespoon red onion, minced
1 tablespoon spring onions, thinly sliced
1 1/2 teaspoons fresh coriander, chopped
1/2 teaspoons kosher salt
Pinch freshly ground black pepper
How to make Edamame Guacamole
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.)
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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