Low Sodium Edamame Guacamole

Total time20 min

Prep time15 min

Cook time5 min

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Ingredients

6 servings

1 cup frozen shelled edamame
Seapoint Farms Edamame Shelled - 12 Oz
Signature Select Shelled Edamame
Pictsweet Steam'ables Shelled Edamame Woodstock Frozen Organic Shelled Edamame HANOVER SHELLED EDAMAME
See all
2 ripe avocados, halved and pitted
3 tbsp fresh lime juice (from about 2 limes)
1 jalapeño, seeded and finely minced
¼ cup red onion, finely diced
¼ cup fresh cilantro, roughly chopped
1 clove garlic, finely minced
½ tsp ground cumin
½ tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tbsp extra virgin olive oil
1 roma tomato, seeded and finely diced (optional)

Instructions

1
Bring a small saucepan of salted water to a boil over high heat. Add the frozen edamame and cook for 3–4 minutes, until bright green and tender. Drain and rinse under cold water until cool to the touch.
2
Transfer the cooled edamame to a mixing bowl and mash with a fork or potato masher until mostly smooth with some texture remaining — a few whole or half beans are fine.

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