Breastfeeding Friendly Edamame Guacamole
This creamy, vibrant dip takes classic guacamole and gives it a serious nutritional upgrade by folding in mashed edamame alongside ripe avocado. Edamame is a fantastic source of plant-based protein and folate — nutrients that matter a lot when you're nursing and your body is working overtime. The avocado brings healthy fats that support both your energy levels and your baby's development, making every scoop genuinely worthwhile. Fresh lime juice, jalapeño, garlic, and cumin keep the flavor bold and bright, so this never feels like a "health food compromise" — it just tastes really, really good. A drizzle of extra virgin olive oil ties everything together with a silky richness that makes the dip feel indulgent even though every ingredient is pulling its weight. Serve it with vegetable crudités for an extra nutrient boost, or go straight for the tortilla chips when you need a satisfying snack between feeds. It comes together quickly with minimal cooking, which is exactly the kind of recipe you need when time and energy are in short supply.
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Learn more →Ingredients
6 servings
- 1 cup frozen shelled edamame
- 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
- 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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