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Edamame Guacamole

SERVINGS
8
RATE THIS RECIPE
(7)
Matt Abdoo's Upstate NY Tomato Pie, Slow-Cooker Pastrami on Rye + Tre Wilcox's Green Chili Burger, Edamame Guacamole with Chips
Matt Abdoo's Upstate NY Tomato Pie, Slow-Cooker Pastrami on Rye + Tre Wilcox's Green Chili Burger, Edamame Guacamole with ChipsNathan Congleton / TODAY
SERVINGS
8
RATE THIS RECIPE
(7)

Ingredients

  • 2 cups shelled edamame
  • 1/2 cup lime juice, divided
  • 4 avocados, peeled and seeds removed
  • 2 tablespoons chopped grilled red onion
  • 1/2 cup diced Roma tomatoes
  • 3 tablespoons chopped cilantro leaves
  • 1/2 habanero chile, finely diced
  • Kosher salt, to taste
  • Chips, for serving
  • Chef notes

    Edamame adds fresh flavor and unexpected texture to guacamole for a fun and fresh take on this classic snacking standby.

    Preparation

    Purée edamame in a food processor with half of the lime juice. Scrape down the sides of the blender and process until edamame is finely chopped.

    Transfer the chopped edamame mixture into mixing bowl and fold in the rest of the ingredients along with the rest of the lime juice. Season with salt taste. Serve with your favorite chips.