- 2 avocados, halved, seeded and peeled
- 1 lime, juiced
- 1 cup edamame, cooked and mashed with a potato masher
- 1/2 teaspoon salt
- 1/2 medium white onion, diced
- 1 clove garlic, minced
- 1 tablespoon chopped cilantro
In a medium bowl, place avocado and roughly mash them with a fork. Mix in the lime juice, edamame and salt. Then stir in the onion, garlic and cilantro. Taste and add more salt or cilantro depending on personal preference. Since this is a kid-friendly version, we omitted the traditional heat but you can also add some Serrano chilis or a hit of Tabasco sauce.
Cover the bowl with plastic wrap, pressed down into the bowl against the guacamole and place it in the refrigerator. Chill for an hour and serve with your favorite chips.